Drop Cookies

I’ve included two types of drop cookies here. The first are the simplest—you merely drop the batter from a spoon onto a pan and the cookies are ready as soon as they are baked.

Some drop cookies, however, need to be shaped after they are baked—these are the whole family of tuile- (French curved roofing tile) type cookies. They are really just drop cookies, and in most cases you could leave them flat as they emerge from the oven, but traditionally the warm cookies are draped over a rolling pin or some other cylindrical form to make them curve.