BRUSSELS COOKIES
Brussels cookies, sandwiched with melted chocolate, are nubbly, with oats and chopped toasted hazelnuts mixed into the dough.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 55m
Yield Makes about 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Whisk together flour, baking soda, cream of tartar, and salt. Beat together butter, sugar, and orange zest with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, then egg whites, and beat on medium-high speed until well combined, about 3 minutes. Stir in flour mixture, then nuts and oats.
- Transfer mixture to a pastry bag fitted with a 1/2-inch plain round tip. Pipe into seventy two 2-inch-long fingers, spacing them 3 inches apart, on baking sheets lined with nonstick baking mats or parchment. Bake until lightly golden with darker edges, 12 to 15 minutes. Transfer cookies to wire racks with a metal spatula, and let cool completely.
- Melt chocolate, stirring, in a bowl set over a pan of simmering water. Spread 1 teaspoon chocolate each onto flat side of half the cookies. Sandwich with remaining cookies, pressing gently.
BRUSSELS COOKIES
This is a nice gourmet style cooke nice for a dinner party or holiday. it has a delicate hint of orange, but you can leave the orange out if you prefer a plain chocolate taste
Provided by Steve P.
Categories Dessert
Time 42m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350ºF and lightly grease baking sheets.
- Have ready pastry bag fitted with 1/2 inch tip.
- Sift flour, baking soda and cream of tarter together, set aside.
- Using mixer on medium speed, cream butter, sugar, extracts, and orange zest until light and fluffy, about 2 minutes.
- Add egg whites and beat on medium high until blended, about 1 minute, scraping bowl well.
- Add flour and mix by hand until blended, then stir in almonds and oats, blending well.
- Fill pastry bag with batter and pipe 2 inch long fingers or 2 inch round circles 3 inches apart on baking sheets.
- Bake until lightly golden with darker golden edges, about 12 minutes.
- Using spatula, immediately transfer to wire racks to cool.
- When cookies are cooled, melt chocolates together.
- Turn half of cookies upside down and spread small thin layer of chocolate over each bottom half.
- Immediately place remaining cookies on top, pressing down gently.
- Refrigerate 1 hour to set.
- Store airtight for up to 2 weeks in freezer.
- Makes about 24 cookie sandwiches.
BELGIAN WAFFLE COOKIES
Crisp, yummy cookies which a lot of people seem to exchange around the holidays. I think the Italian verson contains anise.
Provided by TiaGem
Categories Dessert
Time 30m
Yield 4 waffles
Number Of Ingredients 6
Steps:
- Preheat waffle maker.
- Place butter and sugar in a large mixing bowl.
- Cream together on med-low.
- Add vanilla and salt, increase speed to medium.
- Add eggs and mix until smooth.
- Decrease speed to low, add flour and mix well.
- Divide batter into 4 3/4 cup portions.
- Using one portion, drop batter on each corner of the grids.
- Close waffle maker and bake until steam no longer escapes (about 3-5 min).
- Carefully remove waffle from maker and allow to cool.
- Serve plain or with your favorite fruit filling and whipped cream.
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- Preheat oven to 325 degrees F. In a bowl, cream the sugar and butter until light and fluffy, about 2-3 minutes. Stir in the vanilla and milk. In a separate bowl, mix together the flour, oat bran, baking powder and salt. Gradually mix the dry ingredients into the butter mixture until well blended.
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- Set up a double boiler to completely melt the chocolate. Take a cookie, add about a teaspoon of melted chocolate to the flat side, and sandwich with another. Set aside to let the chocolate set and continue until all the cookies are assembled.
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