Reviews (2)
Add Rating & Review
25 Ratings
5 star values:
5
4 star values:
5
3 star values:
6
2 star values:
8
1 star values:
1
Martha Stewart Member
Rating: 5 stars
08/30/2015
I made this recipe without the hazelnuts and I used lemon peel instead of orange peel. Delicious!
Martha Stewart Member
Rating: 5 stars
01/14/2013
These were such a hit with my family! They were gone before i even had time to package them as Christmas gifts, so i had to make 2 more batches =\
For my tastes though, i cut the sugar down to 1/3c or1/2 cup. And i didnt feel the need to add chocolate. These cookies were great alone and with coffee or tea.
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Gallery
Brussels Cookies
Credit:
Chris Court
Recipe Summary
prep: 25 mins
total: 55 mins
Yield: Makes about 36
Ingredients
Ingredient Checklist
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 stick unsalted butter, softened
3/4 cup sugar
1/2 teaspoon finely grated orange zest
1/2 teaspoon pure vanilla extract
2 large egg whites, room temperature, lightly beaten
1/2 cup finely chopped toasted hazelnuts
1/4 cup quick-cooking oats
8 ounces bittersweet chocolate, finely chopped
Gallery
Brussels Cookies
Credit:
Chris Court
Recipe Summary
prep: 25 mins
total: 55 mins
Yield: Makes about 36
Gallery
Brussels Cookies
Credit:
Chris Court
Brussels Cookies
Credit:
Chris Court
Brussels Cookies
Recipe Summary
prep: 25 mins
total: 55 mins
Yield: Makes about 36
Recipe Summary
prep: 25 mins
total: 55 mins
Yield: Makes about 36
prep: 25 mins
total: 55 mins
prep:
25 mins
total:
55 mins
Yield: Makes about 36
Makes about 36
Ingredients
Ingredients
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 3/4 cup sugar
- 1/2 teaspoon finely grated orange zest
- 1/2 teaspoon pure vanilla extract
- 2 large egg whites, room temperature, lightly beaten
- 1/2 cup finely chopped toasted hazelnuts
- 1/4 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.
Reviews (2)
Add Rating & Review
25 Ratings
5 star values:
5
4 star values:
5
3 star values:
6
2 star values:
8
1 star values:
1
Martha Stewart Member
Rating: 5 stars
08/30/2015
I made this recipe without the hazelnuts and I used lemon peel instead of orange peel. Delicious!
Martha Stewart Member
Rating: 5 stars
01/14/2013
These were such a hit with my family! They were gone before i even had time to package them as Christmas gifts, so i had to make 2 more batches =\
For my tastes though, i cut the sugar down to 1/3c or1/2 cup. And i didnt feel the need to add chocolate. These cookies were great alone and with coffee or tea.
Reviews (2)
Add Rating & Review
25 Ratings
5 star values:
5
4 star values:
5
3 star values:
6
2 star values:
8
1 star values:
1
Add Rating & Review
25 Ratings
5 star values:
5
4 star values:
5
3 star values:
6
2 star values:
8
1 star values:
1
25 Ratings
5 star values:
5
4 star values:
5
3 star values:
6
2 star values:
8
1 star values:
1
25 Ratings
5 star values:
5
4 star values:
5
3 star values:
6
2 star values:
8
1 star values:
1
- 5 star values:
- 5
- 4 star values:
- 5
- 3 star values:
- 6
- 2 star values:
- 8
- 1 star values:
- 1
Martha Stewart Member
Rating: 5 stars
08/30/2015
I made this recipe without the hazelnuts and I used lemon peel instead of orange peel. Delicious!
Martha Stewart Member
Rating: 5 stars
01/14/2013
These were such a hit with my family! They were gone before i even had time to package them as Christmas gifts, so i had to make 2 more batches =\
For my tastes though, i cut the sugar down to 1/3c or1/2 cup. And i didnt feel the need to add chocolate. These cookies were great alone and with coffee or tea.
Martha Stewart Member
Rating: 5 stars
08/30/2015
I made this recipe without the hazelnuts and I used lemon peel instead of orange peel. Delicious!
Rating: 5 stars
Rating: 5 stars
01/14/2013
These were such a hit with my family! They were gone before i even had time to package them as Christmas gifts, so i had to make 2 more batches =\
For my tastes though, i cut the sugar down to 1/3c or1/2 cup. And i didnt feel the need to add chocolate. These cookies were great alone and with coffee or tea.
All Reviews for Brussels Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Brussels Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
