Petit fours are melt-in-your mouth butter cookies. Sandwiched with a variety of jams, and chocolate-dipped with sprinkles or crushed nuts, these make the most beautiful holiday cookies.
3tb.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)
Instructions
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.
Notes
Cookies stay fresh for up to 2 weeks in an air-tight container.