Brussels Cookies
Ingredients
- 3/4 cup flour
- 1/4 teaspoon baking soda ⓘ
- 1/4 teaspoon cream of tartar ⓘ
- 8 tablespoons unsalted butter, at room temp ⓘ
- 3/4 cup sugar ⓘ
- 1/2 teaspoon orange extract (optional) ⓘ
- 1/2 teaspoon vanilla ⓘ
- 1/4 teaspoon orange zest (optional) ⓘ
- 2 large egg whites, lightly beaten ⓘ
- 1/2 cup fine chopped almonds ⓘ
- 1/4 cup quick-cooking oats
- 1 ounce unsweetened chocolate ⓘ
Instructions
- Preheat oven to 350°F and lightly grease baking sheets.
- Have ready pastry bag fitted with 1/2 inch tip.
- Sift flour, baking soda and cream of tarter together, set aside.
- Using mixer on medium speed, cream butter, sugar, extracts, and orange zest until light and fluffy, about 2 minutes.
- Add egg whites and beat on medium high until blended, about 1 minute, scraping bowl well.
- Add flour and mix by hand until blended, then stir in almonds and oats, blending well.
- Fill pastry bag with batter and pipe 2 inch long fingers or 2 inch round circles 3 inches apart on baking sheets.
- Bake until lightly golden with darker golden edges, about 12 minutes.
- Using spatula, immediately transfer to wire racks to cool.
- When cookies are cooled, melt chocolates together.
- Turn half of cookies upside down and spread small thin layer of chocolate over each bottom half.
- Immediately place remaining cookies on top, pressing down gently.
- Refrigerate 1 hour to set.
- Store airtight for up to 2 weeks in freezer.
- Makes about 24 cookie sandwiches.
Nutrition & Diet Analysis (per serving)
818
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).