Brussels Cookies

By michaelmeiner

Ingredients

• 3/4 cup flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 8 Tablespoons butter or margarine -- at room temperature
• 3/4 cup sugar
• 1/2 teaspoon orange extract
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon grated orange zest
• 2 large egg whites -- lightly beaten
• 1/2 cup finely chopped almonds
• 1/4 cup quick cooking oats
• FILLING
• 1 ounce unsweetened chocolate
• 4 ounces semisweet chocolate

Details

Servings 1

Preparation

Step 1

Preheat oven to 350. Line baking sheets with parchment paper.

Sift the flour, baking soda and cream of tartar together in a small bowl and set aside. Using an electric mixer on medium speed, cream the butter, sugar, both extracts and the orange zest together until light and fluffy, about 2 minutes. Scrape down the bowl during the mixing.

Add egg whites and beat on medium-high speed until blended, about 1 minute. Add the flour mixture to the batter and mix by hand with a rubber spatula until blended. Add almonds and oats and mix by hand until blended.

Scoop portions of dough on the baking sheets and bake until lightly golden with a darker golden edge, about 12 minutes. Using a spatula, immediately transfer the cookies to wire racks to cool.

For the filling: Melt the chocolates together in a double boiler placed over simmering water. Turn half the cookies upside down and using a small frosting spatula or butter knife, spread a thin layer of chocolate over each bottom half. Immediately place the remaining cookies on top, pressing down gently. Allow cookies to set for 2 hours or place them in the refrigerator.