Brussels Cookies

• 3/4 cup flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 8 tablespoons unsalted butter, at room temp
• 3/4 cup sugar
• 1/2 teaspoon orange extract (optional)
• 1/2 teaspoon vanilla
• 1/4 teaspoon orange zest (optional)
• 2 large egg whites, lightly beaten
• 1/2 cup fine chopped almonds
• 1/4 cup quick-cooking oats
• 1 ounce unsweetened chocolate
• 4 ounces semisweet chocolate

1. Preheat oven to 350u0b0F and lightly grease baking sheets.
2. Have ready pastry bag fitted with 1/2 inch tip.
3. Sift flour, baking soda and cream of tarter together, set aside.
4. Using mixer on medium speed, cream butter, sugar, extracts, and orange zest until light and fluffy, about 2 minutes.
5. Add egg whites and beat on medium high until blended, about 1 minute, scraping bowl well.
6. Add flour and mix by hand until blended, then stir in almonds and oats, blending well.
7. Fill pastry bag with batter and pipe 2 inch long fingers or 2 inch round circles 3 inches apart on baking sheets.
8. Bake until lightly golden with darker golden edges, about 12 minutes.
9. Using spatula, immediately transfer to wire racks to cool.
10. When cookies are cooled, melt chocolates together.
11. Turn half of cookies upside down and spread small thin layer of chocolate over each bottom half.
12. Immediately place remaining cookies on top, pressing down gently.
13. Refrigerate 1 hour to set.
14. Store airtight for up to 2 weeks in freezer.
15. Makes about 24 cookie sandwiches.

flour, baking soda, cream of tartar, unsalted butter, sugar, orange, vanilla, orange zest, egg whites, almonds, quickcooking oats, chocolate, chocolate

Taken from www.food.com/recipe/brussels-cookies-71677 (may not work)