Brussels Cookies

Name: Brussels Cookies
Prep time: 25 min
Total time: 55 min
Ingredients: 0.75 cup all-purpose flour; 0.25 teaspoon baking soda; 0.25 teaspoon cream of tartar; 0.25 teaspoon salt; 1 stick unsalted butter, softened; 0.75 cup sugar; 0.5 teaspoon finely grated orange zest; 0.5 teaspoon pure vanilla extract; 2 large egg whites, room temperature, lightly beaten; 0.5 cup finely chopped toasted hazelnuts; 0.25 cup quick-cooking oats; 8 ounces bittersweet chocolate, finely chopped

3.2

(25)

2 Reviews

By

Martha Stewart Editors

Updated on May 20, 2020

Prep Time:

25 mins

Total Time:

55 mins

Yield:

36

Brussels cookies, sandwiched with melted chocolate, are nubbly, with oats and chopped toasted hazelnuts mixed into the dough.

Ingredients

¾ cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon cream of tartar
¼ teaspoon salt
1 stick unsalted butter, softened
¾ cup sugar
½ teaspoon finely grated orange zest
½ teaspoon pure vanilla extract
2 large egg whites, room temperature, lightly beaten
½ cup finely chopped toasted hazelnuts
¼ cup quick-cooking oats
8 ounces bittersweet chocolate, finely chopped

Directions

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.
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.
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.