Olive Oil Tuile Cookie Drumsticks (Drummers Drumming)

Get your holiday guests drumming with these festive olive oil tuille cookies. These crispy, rolled cookies are made with a duo of olive oils, Meyer Lemon Infused Olive Oil and Sweet Butter Infused Olive Oil, creating a perfect balance of bright citrus and rich, buttery flavor. To complete the drumstick look, we dipped the cookies in melted dark chocolate and sprinkled them with chopped almonds. These elegant and playful cookies are perfect for Christmas cookie exchanges or holiday parties.

Ingredients: 

1 ½ tablespoons Meyer Lemon Infused Olive Oil 

1 ½ tablespoons Sweet Butter Infused Olive Oil 

⅔ cup granulated sugar 

3 egg whites 

¼ cup and 3 tablespoons all-purpose flour 

Pinch Fleur de Sel 

1 cup dark chocolate chips 

½ cup almonds, chopped 

Directions:

Preheat the oven to 300°F and line two large baking sheets with silpat mats. 

Place the olive oils, sugar, egg whites, flour, and salt in a large bowl, whisk to combine the batter (it will be a little on the thin-side). 

Working in manageable batches of 4, pour 2 tablespoons of batter onto the prepared baking sheets, and spread out into a thin rectangle. 

Place the baking sheet in the oven and bake for 12 to 15 minutes or until the batter is bubbly and lightly golden around the edges. Remove from the oven and, while the batter is still pliable, roll into a cylinder around a straw or chopstick, and set aside to cool and harden. Repeat with the remaining batter. 

Once the cookies have cooled and hardened, place the dark chocolate chips in a microwave-safe bowl and warm in 20 second intervals until melted. Dip one end of the cookies into the melted chocolate and coat in the chopped almonds. Set the dipped cookies aside on a wax paper-lined baking sheet to cool completely before serving.