PECAN TUILES Named for the old-fashioned French curved roof tiles whose shape they resemble, these delicate, crisp cookies rival those served at the best restaurants. Present them with after-dinner drinks and a bowl of seasonal fruits. 1/2 cup pecans, plus 1/3 cup finely chopped 1/2 cup sugar 1/4 cup all-purpose flour 5 tablespoons unsalted butter, melted and cooled 2 large egg whites, lightly beaten 1/2 teaspoon vanilla extract Preheat an oven to 350°F. Butter a large, heavy baking sheet.

In a food processor, combine the 1/2 cup pecans and the sugar. Process until finely ground. Transfer to a bowl. Stir in the flour, then the butter, egg whites, and vanilla. Working in batches, spoon the batter by heaping teaspoonfuls onto the prepared baking sheet, spacing them at least 3 inches apart. Using an icing spatula or a knife, spread each mound into a round 2 1/3 inches in diameter. Sprinkle each round with 1/2 teaspoon of the chopped pecans.

Bake until the edges are dark golden and the centers are lightly golden, about 9 minutes. Working quickly and using a thin metal spatula, lift each cookie from the sheet and drape it over a rolling pin. Let cool completely, then transfer to a rack. Repeat with the remaining batter and chopped pecans, buttering the baking sheet for each batch. Store in an airtight container in the refrigerator for up to 2 weeks.

Makes about 2 dozen cookies.

[After Dinner, Williams-Sonoma Lifestyles Series]