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.
TRULY DELICIOUS BRUSSELS SPROUTS
If you think you don't like Brussels sprouts, give this recipe a try and discover the cooking technique that makes Brussels sprouts irresistible.
Provided by Chef John
Categories Side Dish Vegetables Brussels Sprouts
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Heat butter and olive oil in a skillet over high heat until butter is melted and begins to brown, 1 to 2 minutes.
- Stir Brussels sprouts and lemon juice into butter and oil; cook, stirring constantly, until sprouts are just heated through and starting to soften, about 45 seconds. Remove from heat.
- Season with salt and pepper and serve.
Nutrition Facts : Calories 44.9 calories, Carbohydrate 5.4 g, Cholesterol 2.7 mg, Fat 2.4 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 0.8 g, Sodium 21.5 mg, Sugar 1.3 g
QUICK BRUSSELS AND BACON
This very quick and flavorful side dish is easy for everyday dinner, but nice enough to serve for Thanksgiving!
Provided by MARNZ01
Categories Side Dish Vegetables Brussels Sprouts
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Cook the bacon in a large skillet over medium-high heat until crisp; drain on paper towels and crumble.
- Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onion in the oil until soft; stir in the bacon and cook until bacon is heated through. Add the Brussels sprouts; cook and stir until the sprouts are browned, 7 to 10 minutes.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 11.2 g, Cholesterol 19 mg, Fat 14 g, Fiber 3.1 g, Protein 6.4 g, SaturatedFat 4.4 g, Sodium 255.2 mg, Sugar 2.5 g
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