Cherry Tuiles To make edible bowls for serving scoops of ice cream or sorbet, shape the warm cookie rounds over inverted muffin tins or ramekins instead. makes about 4 dozen

Ingredients 

1/2 cup dried sour cherries

2/3 cup packed light brown sugar

1/2 cup (1 stick) unsalted butter

1/2 cup light corn syrup

Pinch of coarse salt

2/3 cup cake flour (not self-rising), sifted

Method 

1. Put cherries in a small bowl, and add warm water to cover. Let stand until softened, about 20 minutes. Drain and coarsely chop cherries.

2. Heat brown sugar, butter, corn syrup, and salt in a saucepan over medium heat, stirring, until sugar dissolves and butter melts, about 6 minutes. Remove from heat. Whisk in flour. Fold in cherries. Transfer to a small bowl and cover with plastic wrap. Chill until firm, about 1 hour.

3. Preheat oven to 3 7 5°F. Roll dough into 3/4-inch balls; space about 2 inches apart on baking sheets lined with parchment paper. Flatten slightly. Bake cookies, one baking sheet at a lime, until golden brown, about 7 minutes. Let cool on sheet on a wire rack for about 1 0 seconds.

4. Using a small offset spatula, remove cookies one at a time and wrap around a cannoli mold or a 1-1/2-inch rolling pin until set. Transfer to a wire rack. 

5. Tuiles need to be warm to shape; if they get cold, return them to the oven briefly until they are pliable. Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days.