Brussels Cookies

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

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
• 4 ounces semisweet chocolate

Recipe

• 1 preheat oven to 350ºf and lightly grease baking sheets.
• 2 have ready pastry bag fitted with 1/2 inch tip.
• 3 sift flour, baking soda and cream of tarter together, set aside.
• 4 using mixer on medium speed, cream butter, sugar, extracts, and orange zest until light and fluffy, about 2 minutes.
• 5 add egg whites and beat on medium high until blended, about 1 minute, scraping bowl well.
• 6 add flour and mix by hand until blended, then stir in almonds and oats, blending well.
• 7 fill pastry bag with batter and pipe 2 inch long fingers or 2 inch round circles 3 inches apart on baking sheets.
• 8 bake until lightly golden with darker golden edges, about 12 minutes.
• 9 using spatula, immediately transfer to wire racks to cool.
• 10 when cookies are cooled, melt chocolates together.
• 11 turn half of cookies upside down and spread small thin layer of chocolate over each bottom half.
• 12 immediately place remaining cookies on top, pressing down gently.
• 13 refrigerate 1 hour to set.
• 14 store airtight for up to 2 weeks in freezer.
• 15 makes about 24 cookie sandwiches.