This recipe is an accompaniment for Makrut Lime Mousse With Honeydew Water.
Editor’s note: As part of our archive repair project, this recipe has been updated to remove an offensive word for makrut lime.
Recipe information
Yield
Makes about 24 cookies
Ingredients
Special Equipment
Preparation
Step 1
Bring sugar, butter, and corn syrup to a boil in a 1-quart heavy saucepan over moderate heat, stirring, then boil 1 minute. Remove from heat and stir in remaining ingredients until smooth. Cool dough to room temperature.
Step 2
Preheat oven to 350°F. Place wooden spoons parallel to each other 2 inches apart on a metal rack.
Step 3
Roll a level teaspoon of dough into a ball, then into a log. Arrange 3 logs about 3 inches apart on a parchment-lined baking sheet, then pinch and stretch each to form an 8- to 9-inch-long strip (about 1/8 inch wide).
Step 4
Bake in middle of oven until flat and golden, 7 to 9 minutes. While first sheet is baking, form remaining strips on more sheets of parchment. Slide parchment paper with baked cookies from sheet to a rack and cool cookies 30 seconds. Working quickly, slide a long thin metal spatula under each cookie and drape across spoon handles to form a wavy shape. (If cookies harden on paper before being draped, slide them back onto hot baking sheet for a moment to soften.) Bake and drape remaining cookies in same manner.
