Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Brussels Cookies 3.2 (25) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 20, 2020 Print Share Share Tweet Pin Email Photo: Chris Court 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. Print