Brussels Cookies Recipes

Steps:

• Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven, tossing occasionally, until darkened and fragrant, 10 to 13 minutes. Let cool, then coarsely chop. Into a bowl, sift together flour, baking soda, salt, and baking powder.
• With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Reduce speed to medium. Addeggs, one at a time, beating well after each addition. Beat in vanilla.
• With mixer on low speed, gradually add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until just combined. (Dough can be covered with plastic and refrigerated up to 3 days.)
• Coat baking sheets with cooking spray; line with parchment, and spray parchment. Using a 1 1/2-inch ice-cream scoop or a tablespoon, drop dough onto prepared sheets, about 3 inches apart.
• Bake, rotating sheets halfway through, until edges of cookies begin to brown, 16 to 18 minutes. Transfer sheets to wire racks to cool 5 minutes. Transfer cookies to racks to cool completely. Cookies can be stored up to 3 days at room temperature in airtight containers

Steps:

• 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.