Petit Fours Cookies
Prep Time45 mins.
Cook Time12 mins.
Ready In1 hr.
What are Petit Fours
A staple at every Lebanese bakery, these petit fours cookies (or petit four) are buttery, crumbly and so satisfyingly delicious. They are perfect alongside a cup of coffee or tea. They are similar to the hard sugar cookies made during the holidays and decorated with icing, but, more flavorful, especially the ones that are stuffed or dipped.
Petit four is a French name, known in France as a bite-size dessert or appetizer. They can be mini cakes, cookies or even mini savory appetizers. French influence in Lebanon runs deep, since even before the colonization of France. The French language is still taught in Lebanon, and the influence in food is still widely prominent. Last year, I shared another French-inspired dessert commonly enjoyed in Lebanon during the holiday, the chocolate Yule log known as Buche De Noel.
How to make Petit Fours Cookies
The cookie dough is very simple to make, and uses basic ingredients like butter, powdered sugar, flour, eggs whites, and cocoa powder for the chocolate cookies. Powdered sugar is used in place of granulated sugar so that the cookie dough is not grainy and incorporated thoroughly. The dough does not need to be chilled before shaping unless the kitchen is very warm and you find the dough to be melting in your hands.
Petit Fours come in all kinds of shapes and sizes. You can roll out the dough and use a cookie cutter to make the shapes, or pipe it out with a piping bag and shaped tips. The traditional and prettiest way to make these is using a cookie press. Here is my favorite from Amazon:
Petit fours can be stuffed and sandwiched or, they can be left as individual plain cookies. I love to make a variety. My kids of course love the ones dipped in chocolate and decorated with sprinkles. I love to decorate with crushed pistachios, but you can also use crushed walnuts or almonds if you prefer. The pistachio-decorated ones are quite popular at Lebanese bakeries, as well as the ones sandwiched with jam. Feel free to use your favorite fruit jam. I love both apricot and raspberry jam with these cookies. Another great option is to sandwich these with Nutella (or any hazelnut and chocolate spread).
These cookies are very versatile. Stuff them with your favorite filling and shape them however you want. The presentation is beautiful and makes for an attractive dessert to serve, especially during the holidays.
**Combine ½ cup chocolate chips or 4oz bar chocolate with ½ cup heavy cream or half n’ half. Microwave for 30 second increments and mix until fully combined. It will thicken as it cools.
Preheat the oven to 350F.
Line a large baking sheet with parchment paper.
Using a hand mixer or whisk, whisk together the room temperature butter with the powdered sugar until fluffy.
**For chocolate cookies, remove 3 tablespoons of flour, and add the cocoa powder instead.
Scoop one tablespoon of cookie dough and form into mini balls.
Toss the cookie dough balls into a small bowl of flour (cocoa powder if chocolate cookies) to help prevent sticking.
Gently place the prepared cookies on the parchment paper-lined baking sheet.
Bake the cookies for 10-12 minutes.
(The chocolate cookies need longer than vanilla, about 12 minutes).
Dip them in chocolate ganache and decorate with sprinkles or crushed nuts.
Petit Fours Cookies
- 1 stick Unsalted Butter (½ Cup)
- ½ cup Powdered Sugar
- 1 Egg White
- 1 tsp. Vanilla Extract
- 1½ cups All-Purpose Flour
- ½ tsp. Baking Powder
- ¼ tsp. Salt
- 3 tb. Cocoa Powder (for chocolate cookies only, remove 3 tb. of flour and replace with cocoa powder)
Fillings & Dips for Petit Fours
- Apricot Jam
- Any Berry Jam (Raspberry, Strawberry, etc..)
- Nutella (or any hazelnut Chocolate Spread)
- Chocolate (For Dipping)
- White Chocolate (For Dipping)
- Crushed Nuts for Decorating (Pistachios, Walnuts, Almonds)
- Sprinkles (Any Variety)
- Preheat the oven to 350F. Line a large baking sheet with parchment paper.
- Using a hand mixer or whisk, whisk together the room temperature butter with the powdered sugar until fluffy.
- Add the egg white and vanilla extract and mix to combine.
- Add the flour, baking powder, salt and whisk together until you have a dough ball. **For chocolate cookies, remove 3 tablespoons of flour, and add the cocoa powder instead.
- Scoop one tablespoon of cookie dough and form into mini balls.Toss the cookie dough balls into a small bowl of flour (cocoa powder if chocolate cookies) to help prevent sticking.
- Using the cookie press, press down on the dough ball to form the cookie shapes. If you need a cookie press link, this is the one I am using.Gently place the prepared cookies on the parchment paper-lined baking sheet.
- Bake the cookies for 10-12 minutes.(The chocolate cookies need longer than vanilla, about 12 minutes).
- Once the cookies have cooled, sandwich them with your favorite jam. Dip them in chocolate ganache and decorate with sprinkles or crushed nuts. Set aside to cool and harden.