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belgian
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Belgian Tuile Cookies

A light and crisp cookie with edges dipped into melted chocolate.
Course Christmas, Cookies
Keyword Chocolate, Christmas, cookies, orange
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 24 cookies
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg white
  • 1 teaspoon orange extract
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour
  • 2 teaspoons freshly grated orange zest
  • 4 ounces dipping chocolate OR semi-sweet chocolate chips

Instructions

  • Preheat oven to 375 degrees. Grease cookie sheets; set aside.
  • Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Beat in egg white, orange extract, and salt. Gradually add flour. Beat at low speed until well blended, scraping down side of bowl once. Stir in freshly grated orange zest.
  • Drop rounded teaspoonfuls of batter 4 inches apart onto prepared cookie sheets. Bake only 4 cookies per sheet. Flatten slightly with spatula.
  • Bake 6 to 8 minutes or until cookies are deep golden brown. Let cookies stand on cookie sheet 1 minute.
  • Working quickly, while cookies are still hot, drape cookies over a rolling pin, so both sides hang down and form a saddle shape; cool completely.
  • Melt chocolate in small, heavy saucepan over low heat, stirring constantly. 
  • Tilt saucepan to pool chocolate at one end; dip edge of each cookie into melted chocolate, turning cookie slowly so the entire edge is tinged with chocolate.
  • Transfer cookies to waxed paper; let stand at room temperature 1 hour or until set.
  • Store tightly covered at room temperature. Do not freeze.