Brussels Cookies
Description
This is the perfect cookie for your adult holiday or dinner party. It goes great with after dinner coffee or tea and is delicious with or without the hint of orange taste too.
Ingredients
3/4 c. flour
1/4 t. baking soda
1/4 t. cream of tartar
8 T. unsalted butter, at room temperature
3/4 c. sugar
1/2 t. orange extract, if desired
1/2 t. vanilla
1/4 t. orange zest, if desired
2 large egg whites, lightly beaten
1/2 c. finely chopped almonds
1/4 c. quick-cooking oats
Chocolate filling:
1 oz. unsweetened chocolate
4 oz. semi-sweet chocolate
Directions
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Preheat oven to 350 degrees. 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.
Cream butter, sugar, extracts, and orange zest until light and fluffy, about 2 minutes, on medium speed. Add egg whites and beat on medium high until blended, about 1 minute, scraping bowl well.
Add flour mixture, 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 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.