Brussels Cookies
Photo: chris court
Photo: chris court
Photo: chris court
Photo: chris court
Photo: chris court
Photo: chris court
Photo: chris court
Photo: chris court
Photo: chris court
Photo: chris court
Photo: chris court
Photo: Diane Fields
Photo: Diane Fields
Photo: Diane Fields
Photo: Diane Fields
Photo: Diane Fields
Photo: Diane Fields
Photo: Diane Fields
Photo: Diane Fields
Photo: Jonathan Lovekin
Photo: chris court
Photo: chris court
- Comments()
- Prep Time 25 minutes
- Total Time 55 minutes
- Yield Makes about 36
Ingredients
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 3/4 cup sugar
- 1/2 teaspoon finely grated orange zest
- 1/2 teaspoon pure vanilla extract
- 2 large egg whites, room temperature, lightly beaten
- 1/2 cup finely chopped toasted hazelnuts
- 1/4 cup quick-cooking oats
- 8 ounces bittersweet chocolate, finely chopped
Directions
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Preheat oven to 350 degrees. Whisk together flour, baking soda, cream of tartar, and salt. Beat together butter, sugar, and orange zest with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, then egg whites, and beat on medium-high speed until well combined, about 3 minutes. Stir in flour mixture, then nuts and oats.
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Transfer mixture to a pastry bag fitted with a 1/2-inch plain round tip. Pipe into seventy two 2-inch-long fingers, spacing them 3 inches apart, on baking sheets lined with nonstick baking mats or parchment. Bake until lightly golden with darker edges, 12 to 15 minutes. Transfer cookies to wire racks with a metal spatula, and let cool completely.
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Melt chocolate, stirring, in a bowl set over a pan of simmering water. Spread 1 teaspoon chocolate each onto flat side of half the cookies. Sandwich with remaining cookies, pressing gently.
Cook's Note
Cookies can be stored at room temperature in an airtight container up to 2 days.
These were such a hit with my family! They were gone before i even had time to package them as Christmas gifts, so i had to make 2 more batches =\
For my tastes though, i cut the sugar down to 1/3c or1/2 cup. And i didnt feel the need to add chocolate. These cookies were great alone and with coffee or tea.