Brusselscookies Recipes

BRUSSELS COOKIES

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.

ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• Cut the bottom of each brussels sprout off (about 1/4" or less) and then slice in half lengthwise.
• Toss all ingredients and place in a single layer on a baking dish.
• Roast for 25 minutes or until brussels sprouts are slightly browned and tender throughout.
• Serve hot or cold.

BRUSSELS COOKIES

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 CHRISTMAS COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter and brown sugar. Add eggs, one at a time, beating thoroughly after each addition, then stir in the almond extract. Sift flour, baking powder, and salt together; stir into the creamed mixture until well blended. Turn into a greased 15x10x1 inch jelly roll pan and spread evenly to edges.
• Sprinkle a mixture of almonds and cinnamon over batter, then sprinkle with a mixture of red and green sugars.
• Bake for 10 to 12 minutes in the preheated oven, until the edges start to pull away from the sides of the pan. Cut into bars while still warm.