Milano Cookies Recipes

HOMEMADE MILANO COOKIES

Steps:

• Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
• Beat the butter, powdered sugar, and granulated sugar in the bowl of a stand mixer for 2-3 minutes until creamy and light. Add the eggs, egg white, and vanilla extract, then beat again, scraping the bottom and sides of the bowl.
• Add the flour and salt, mixing just until combined.
• Transfer the dough to a piping bag fitted with a 1/2-inch round piping tip. Pipe 2-inch lines a couple inches apart on the parchment paper-lined baking sheets, leaving enough room for the cookies to spread a bit in the oven. Bake for 13-15 minutes just until the edges are golden brown. Remove the cookies and cool completely.
• Meanwhile, melt the chopped chocolate in a glass bowl set over, but not touching, simmering water in a pan, or in the microwave using short 20 second bursts of heat until melted and smooth.
• Gently spread some of the melted chocolate onto the bottom side of half of the cookies, then sandwich with another cookie on top. The melted chocolate will firm up and set as it cools.
• Store in an airtight container on the counter for up to 5 days.

MILAN COOKIES

Steps:

• Cream the butter with a paddle attachment then mix in the sugar. Add the egg whites gradually and then mix in the vanilla and lemon extracts. Add the flour and mix until just incorporated. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
• Cookie Filling: In a small saucepan over medium flame, scald cream. Pour hot cream over chocolate in a bowl. Whisk to melt chocolate, add zest and blend well. Set aside to cool (the mixture will thicken as it cools). Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top. Repeat with the remainder of the cookies.

HOMEMADE MILANO COOKIES

Steps:

• Preheat oven to 400 degree F. Cut 2 pieces of parchment paper and using a ruler draw 12-2 1/2 inch lines spaced about 3 inches apart. Place the papers written side down onto the baking sheets and set aside.
• Whisk together the flour, cornstarch, baking soda, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, beat butter, powdered sugar, and granulated sugar until light and fluffy, about 3-5 minutes. Add the egg and vanilla and beat until combined.
• Mix in the dry ingredients until there are no more dry spots. Finally, beat in the milk.
• Transfer the batter to a large piping bag fitted with a 1/2 inch round tip. Pipe the batter onto the lined baking sheets using the guides you marked earlier.
• Bake in preheated oven for 10-12 minutes. Remove from oven and let cool 5 minutes before transferring to a cooling rack. Repeat with remaining batter.

PEPPERIDGE FARM MILANO COOKIES

Steps:

• Preheat oven to 325ºF.
• In a bowl, cream together the 1 cup butter and sugar.
• Add vanilla extract and flour; mix until smooth.
• Shape level teaspoons of dough into log shapes.
• Place on cookie sheet 2 inches apart.
• Bake for 17 to 19 minutes or until golden brown.
• Cool.
• Microwave chocolate chips and the 1 tablespoon butter for 2 minutes; stir until smooth.
• Spread chocolate on flat side of cookie and top with the other.

HOMEMADE MILANO COOKIES

Steps:

• 1. Preheat the oven to 350°F. Line two baking sheets with parchment paper. 2. Make the cookies: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the confectioners' sugar until light and fluffy, 4 to 5 minutes. Add the vanilla extract and mix to combine, about 1 minute. 3. Add the egg whites gradually, mixing until fully incorporated, 2 to 3 minutes. Add the flour and salt and mix just until incorporated, 1 to 2 minutes. 4. Transfer the batter to a 1-gallon ziplock plastic bag. Cut a ¼-inch opening at one of thebottom corners. Pipe the batter into lines 1½ inches long on the baking sheet, leaving at least 2 inches between each cookie. (Tip: Draw lines with a straight edge on the parchment paper, then turn the paper upside down and use the lines as a guide.) 5. Bake until the cookies are set and the edges are pale golden, 9 to 11 minutes. Remove from the oven and cool completely. 6. Make the ganache: While the cookies cool, place the chocolate in a medium-size heat-safe bowl. In a small pot, bring the cream to a boil over medium heat. Pour the hot cream over the chocolate. Let it sit for 30 to 45 seconds, then stir to combine. 7. Assemble the cookies: When the cookies are cool, turn half of them over and drop 1 tablespoon of the ganache onto the center of each upside-down cookie. Top with another cookie and press gently so that the ganache runs to the edges. 8. The cookies will keep at room temperature, stored in an airtight container, for up to two days.

PEPPERIDGE FARMS MILANO COOKIE COPYCAT

Steps:

• Toast almonds- spread on baking sheet and insert in preheated 350*F oven, stirring frequently, for about 10 minutes or until nuts are lightly toasted to pale golden brown Process almonds in food processor with the 3 tbs of sugar until almonds are finely ground.
• Set aside.
• Sift the flour, baking powder and salt onto a sheet of wax paper or into a bowl.
• Set aside.
• Cream butter with remaining 3/4 cups sugar until mixture is light in colour and texture (at least 3 minutes).
• Beat egg and almond extract;then the almond mixture into to butter mixture until just smooth.
• On a low speed, beat in flour mixture until just smooth.
• Cover dough tightly in plastic wrap.
• Refrigerate at least 2 hours (or until well chilled) or up to 5 days.
• Position racks in oven to center and top third of oven and preheat to 350*F.
• Line 2 large baking sheets with parchment paper or lightly butter them.
• Portion dough into 80 pieces, about 1 tsp each.
• Roll into balls.
• (I have heard that you can put two bits of dough in one hand and roll them into 2 balls between your palms, which will cut your rolling time in half.) Place balls about 1 1/2 inches apart on baking sheets.
• Do not crowd.
• It is likely that 3 sheets will be needed to bake all of the cookies.
• Bake, switching the position of the sheets from top to bottom and front to back after about 5-6 minutes.
• Cook another 5-6 minutes, or until lightly browned all over.
• Let cookies cool on the sheets for about 3 minutes, then transfer to cooling racks and cool completely.
• Melt chocolate (a double boiler is recommended, but any method is fine).
• Spread about 1/2 tsp on the underside of a cookie, then lightly sandwich between another cookie.
• Alternatively-a parchment cone can be filled with melted chocolate and the chocolate can be piped onto cookies before being sandwiched.
• Refrigerate cookies breifly to set chocolate, but they can be stored in an airtight container at room temperature for some time.
• **Fora fancier cookie** Lightly brush each cookie with an egg glaze (beat 1 egg+ 1 tsp water) and top with a few sliced almonds before baking.