Brussels Cookies

Recipe by Steve P.
READY IN: 42mins
YIELD: 24 cookies




  • Preheat oven to 350ºF and 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.
  • Using mixer on medium speed, cream butter, sugar, extracts, and orange zest until light and fluffy, about 2 minutes.
  • Add egg whites and beat on medium high until blended, about 1 minute, scraping bowl well.
  • Add flour and 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 golden 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.
  • Makes about 24 cookie sandwiches.