Belgian

W’s

December 6, 2009

in Belgian,Cookies,Recipes


I hope I don’t dissapoint anyone, but I’ve decided to post nothing but cookies for the month of December. Not sure why… just felt like the thing to do this month. 😉

As I was going through my cookbooks trying to pick a few cookie recipes to try out this holiday season, I came across this particular one. As soon as I read the caption I added them to the list.

Here’s a snipit:

“These pretty cookies are the signature cookie of Wittamer, the best pastry shop in Brussels.”

This recipe is originally adapted from Les Heures et les jours Wittamer(“The Hours and days at Wittamer”) by Jean-Pierre Gabriel (Editions Lannoo, 1994)

These cookies are perfect with a hot cup of tea, they are not too sweet and they just seem to melt in your mouth. If your are willing to part with a few they also make a perfect gift…





W’s
adapted from Cookies Unlimited
by Nick Malgieri

14 tablespoons (1 3/4 sticks) unsalted butter, softened
1/3 cup granulated sugar
1/2 vanilla bean, split, or 1 teaspoon vanilla extract
1 large egg white
2 cups all-purpose flour
Confectioners’ sugar for sprinkling

Set racks in the upper and lower thirds of the oven and preheat to 350 degrees F.

Whip butter and sugar in a stand mixer fitted with a paddle attachment.

Add vanilla bean seeds or vanilla extract and beat on medium speed for about 2 minutes until well combined. Add the egg white and continue to mix until smooth.

Reduce mixer speed to low and slowly beat in the flour just until it is absorbed. Remove the bowl from the mixer and finish mixing the dough with a spatchula or wooden spoon.

Either pipe dough using a pastry bag and star tube (Ateco #824) into W’s, or use a cookie press and shape of your choice to press cookies directly onto a baking sheet. *See note below.

Bake cookies for about 15 minutes, or until they are firm and lightly golden.

Just before serving the cookies dust them with confectioners’ sugar.

Store the cooled cookies between sheets of parchment paper in an air tight container.

Note: I initially tied the pastry bag method, but I was unable to get the dough through the tip, and I tried it with a slightly larger tip (#825).

These are also perfect for a little dipping in some melted chocolate.

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