Spiced Tuiles

Ingredients

• 0.1 teaspoon salt 
• 0.3 teaspoon ground cardamom 
• 3 tablespoons plus light
• 0.3 cup flour all-purpose
• 0.3 cup butter unsalted
• 0.3 cup brown sugar light packed
• 0.5 teaspoon ground cinnamon 
• 2 inches frangelico small

Equipment

• baking sheet
• sauce pan
• oven
• wax paper
• rolling pin
• offset spatula

Directions

1. Bring butter, brown sugar, and corn syrup to a boil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring.
2. Add flour and cook, stirring constantly, until dough is slightly thickened, about 1 minute. Stir in cinnamon, cardamom, and salt and cool to warm, 15 to 20 minutes.
3. While dough cools, put oven rack in middle position and preheat oven to 375°F. Lightly butter a large baking sheet.
4. Drop teaspoons of dough about 3 inches apart onto baking sheet and pat each into a 2 1/2-inch round with your fingertips.
5. Bake until golden and most of bubbling has subsided, 6 to 8 minutes (cookies will spread to about 3 inches).
6. Let cookies stand on baking sheet until just firm enough to hold their shape, about 2 minutes. Gently loosen cookies 1 at a time with offset spatula and immediately drape over rolling pin. (If cookies become too brittle to drape onto rolling pin, return baking sheet to oven for a few seconds to soften.) Cool cookies completely on rolling pin, about 1 minute, then transfer to a platter. Make and shape more cookies with remaining dough.
7. Cookies can be made 3 days ahead and kept, layers separated with wax paper, in an airtight container at room temperature.