Brussels Cookies 🍪
Cook Time: 12 minutes
Prep Time: 30 minutes
Total Time: 42 minutes
Servings: 12
Yield: 24 cookies
Description:
These Brussels Cookies are a delightful gourmet treat, perfect for a dinner party or a festive holiday gathering. They offer a subtle hint of orange, adding a touch of citrusy brightness to every bite. However, if you prefer a classic chocolate flavor, feel free to omit the orange zest. These European-inspired cookies are sure to impress with their rich flavors and delicate texture.
Recipe Category:
- Dessert 🍰
Keywords:
Cookie & Brownie, Oranges, Citrus, Fruit, Belgian, European, Christmas, Mixer, < 60 Mins, Oven, Small Appliance
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3/4 cup | Flour |
| 1/4 tsp | Baking soda |
| 1/4 tsp | Cream of tartar |
| 8 tbsp | Unsalted butter |
| 3/4 cup | Sugar |
| 1/2 tsp | Vanilla extract |
| 1/2 tsp | Orange zest |
| 1/4 cup | Quick-cooking oats |
| 2 | Egg whites |
| 1/2 cup | Almonds, chopped |
| 1/4 cup | Semisweet chocolate |
| 1 | Bittersweet chocolate |
Nutrition Facts (Per Serving):
- Calories: 249.1
- Total Fat: 17.2g
- Saturated Fat: 9g
- Cholesterol: 20.4mg
- Sodium: 59.2mg
- Total Carbohydrate: 24.5g
- Dietary Fiber: 3g
- Sugar: 13g
- Protein: 4.5g
Instructions:
- Preheat oven to 350ºF (175ºC) and lightly grease baking sheets.
- Prepare a pastry bag fitted with a 1/2 inch tip.
- Sift together flour, baking soda, and cream of tartar in a bowl. Set aside.
- Using a mixer on medium speed, cream together the butter, sugar, vanilla extract, and orange zest until light and fluffy, about 2 minutes.
- Add egg whites and beat on medium-high speed until well blended, about 1 minute. Scrape down the sides of the bowl as needed.
- Gradually add the flour mixture to the wet ingredients, mixing by hand until fully combined.
- Stir in chopped almonds and quick-cooking oats until evenly distributed throughout the dough.
- Fill the prepared pastry bag with the cookie batter.
- Pipe 2-inch long fingers or 2-inch round circles onto the prepared baking sheets, spacing them about 3 inches apart.
- Bake in the preheated oven until the cookies are lightly golden with darker golden edges, about 12 minutes.
- Using a spatula, immediately transfer the cookies to wire racks to cool completely.
- Meanwhile, melt the semisweet and bittersweet chocolate together in a heatproof bowl set over a pot of simmering water, stirring until smooth.
- Once the cookies are completely cooled, turn half of them upside down.
- Spread a small, thin layer of melted chocolate over the bottom half of each cookie.
- Immediately place the remaining cookies on top of the chocolate-coated halves, pressing down gently to create sandwich cookies.
- Refrigerate the assembled cookies for at least 1 hour to allow the chocolate to set.
- Store the Brussels Cookies in an airtight container for up to 2 weeks. For longer storage, they can be frozen.
Enjoy these delectable Brussels Cookies with a cup of hot cocoa or your favorite tea, and share the joy of these gourmet treats with friends and family during the holiday season or any special occasion! 🍊🍫
