Ming says: This recipe for cookies aren't your everyday cookies. They're tuiles, those spreadable, paper thin cookies you can make into any three-dimensional shape you like.

Makes about 190 tuiles

• 2 cups butter
• 1 1/2 cups honey
• 2 cups powdered sugar
• 9 ounces cake flour
• 9 ounces bread flour
• 2 cups egg whites, room temperature
• White sesame seeds, toasted lightly

Special equipment: offset spatula, silpat or parchment paper

In a bowl or stand mixer, cream together butter, sugar and honey. Add flours and mix to combine, then slowly drizzle in egg whites while mixing on low speed until fully incorporated. Make tuiles on a silpat using an offset spatula and spreading batter very thinly. These may be made either using a template or done freeform. Sprinkle with sesame seeds. Place tray in oven and bake at 275° for a convection oven (300° F for a standard oven) for 7 to 10 minutes or until golden brown. To mold into shapes easily, remove tray halfway through baking and separate each tuile from the silpat, by running an offset spatula underneath. Return to oven to continue baking. When finished, mold into desired shape, working quickly. If the tuiles cool, return to oven to warm until pliable again. It helps to work near the oven, leaving the tray inside with the door open.

>>Use this Master Recipe in Two Bite Lobster Tacos by guest Chef David Burke.

>>This recipe appears in Episode #307.

>> For additional recipes and more, visit www.ming.com