I'm not sure if this is the recipe that you are looking for as I don't have a chance to watch the Martha's show, but there is a recipe for oak leaf tuiles in the November Martha Stewart Living.

FROM "GOOD THINGS"

To make chocolate and vanilla leaf tuiles (recipe follows), you'll need a leaf to use as a template. Draw an outline around the leaf on a large plastic coffee-can lid, and cut it out with a utility knife. Using scissors, cur the rim of the lid away, so that the plastic stencil can lie flat.

Working on a special heat-resistant Silpat mat, spread a thin layer of chocolate batter over the plastic-lid stencil. An offset spatula works best. Lift up the stencil, and repeat until the mat is full of leaves.

Fill a pastry bag fitted with a #2 Ateco plain tip with some of the vanilla batter, and pipe simple veins on the chocolate cookies.

Bake in a 400-degree oven for four minutes, and then cool on a rolling pin or broom-stick handle so the cookies bend a bit, as if they had been blowing in the wind. Repeat this process, using vanilla batter for the cookies and chocolate piping for the veins. These cookies will melt in your mouth - like the scoops of ice cream they're sure to be decorating.

RECIPE

makes 50

1 cup all-purpose flour
3 tablespoons Dutch cocoa powder
8 tablespoons (1 stick) unsalted butter, room temperature
2/3 cup confectioners' sugar
4 large egg whites, room temperature

1. Trace an oak leaf onto a large, flexible, plastic lid, such as one from a coffee can. Using scissors, cut lip from lid. With utility knife, cut out oak-leaf shape to make stencil.
2. Heat oven to 400 degrees. Sift 1/3 cup plus 1 tablespoon flour with cocoa; set aside. In bowl of electric mixer with paddle attachment, beat butter and sugar on medium until fluffy, about 5 minutes. Beat in egg whites, one at a time.
3. Transfer half the batter (2/3 cup) to a medium bowl. Fold inn flour and cocoa mixture until well combined, and set aside.
4. Fold the remaining flour into the remaining batter until well combined.
5. Place Silpat baking mat on top of a baking sheet, and place stencil on mat. Using an off-set spatula, spread a thin layer of white batter over stencil. Gently remove stencil. Repeat. Transfer 1/4 cup chocolate batter into pastry bag fitted with #2 tip. Pipe chocolate veins onto white leaves. Bake until golden around edges, about 4 minutes. Unsing spatula, drape leaves over rolling pin to cool. Repeat process to make 25 cookies, reserving 1/4 cup of white batter.
6. Repeat step 5 with chocolate batter, using reserved white batter for piping.

I hope this is the recipe you are looking for. Happy Thanksgiving. :)