Milano Style Cookies Recipes

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HOMEMADE MILANO COOKIES



Homemade Milano Cookies image

If you are a fan of Pepperidge Farm Milano Cookies, you've come to the right place! Learn how to make the classic cookie sandwiches right in your own kitchen.

Provided by Angelina Papanikolaou

Categories     Cookies     Dessert

Time 42m

Number Of Ingredients 12

1 1/2 cups flour
1 tbsp cornstarch
3/4 tsp baking soda
1/2 tsp salt
1/2 cup butter (room temperature)
1/2 cup powdered sugar
1/3 cup granulated sugar
1 egg (room temperature)
1 tsp vanilla extract
1 tbsp milk (room temperature)
1 cup heavy cream
8 ounces chocolate (chopped (semisweet, bittersweet, or dark))

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.

Nutrition Facts : ServingSize 1 cookie, Calories 203 kcal, Sugar 14 g, Sodium 164 mg, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Carbohydrate 23 g, Fiber 1 g, Protein 2 g, Cholesterol 32 mg, UnsaturatedFat 5 g

HOMEMADE MILANO COOKIES



Homemade Milano Cookies image

Homemade Milano Cookies have tender cookies with a nice crunch sandwiched around a layer of rich dark chocolate in the center! They taste even better than the store bought version!

Provided by Amy Nash

Categories     Dessert

Time 29m

Number Of Ingredients 10

1 cup salted butter, at room temperature
1 and 1/4 cups powdered sugar
3/4 cup granulated sugar
2 large eggs, room temperature
1 egg white, room temperature
2 teaspoons vanilla extract
2 and 1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
8 ounces dark chocolate, chopped

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.

Nutrition Facts : Calories 228 kcal, Carbohydrate 27 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 36 mg, Sodium 173 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving

MILAN COOKIES



Milan Cookies image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield about 3 dozen cookies

Number Of Ingredients 10

12 tablespoons butter, softened
2 1/2 cups powdered sugar
7/8 cup egg whites (from about 6 eggs)
2 tablespoons vanilla extract
2 tablespoons lemon extract
1 1/2 cups flour
Cookie filling, recipe follows
1/2 cup heavy cream
8 ounces semisweet chocolate, chopped
1 orange, zested

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.

MILANO-STYLE COOKIES



Milano-Style Cookies image

These cookie rounds taste just like the store-bought cookies. Delicious and super easy! Do not overbake, take them out while moist and just set.

Provided by Annabel Docken Middleton

Categories     Chocolate Chip Cookies

Time 25m

Yield 40

Number Of Ingredients 10

½ cup butter, softened
½ cup vegetable shortening
1 cup confectioners' sugar
3 tablespoons water
1 egg
1 ¼ teaspoons vanilla extract
¼ teaspoon almond extract
2 ½ cups all-purpose flour
½ teaspoon salt
1 cup miniature chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat butter and shortening together in a bowl until creamy. Beat confectioners' sugar, water, egg, vanilla extract, and almond extract into the creamed mixture. Stir in flour and salt until dough is smooth. Fold chocolate chips into the dough. Scoop dough with a small cookie scoop and drop cookies on an ungreased baking sheet.
  • Bake in the preheated oven until edges of cookies are lightly browned, about 9 minutes.

Nutrition Facts : Calories 106.6 calories, Carbohydrate 11.8 g, Cholesterol 10.8 mg, Fat 6.4 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.9 g, Sodium 47.9 mg, Sugar 5.5 g

PEPPERIDGE FARMS MILANO COOKIE COPYCAT



Pepperidge Farms Milano Cookie Copycat image

Like Pepperidge Farm's Milano cookies? Me too! A wonderful homemade alternative to the expensive but yummy cookies. Prep time includes refrigeration and all times are estimates.

Provided by Roosie

Categories     Dessert

Time 3h20m

Yield 40 sandwich cookies

Number Of Ingredients 10

1 cup whole almond (toasted and cooled)
3/4 cup sugar
3 tablespoons sugar (divided)
3/4 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup butter (softened)
1 large egg
1/4 teaspoon almond extract
4 ounces semisweet chocolate or 4 ounces bittersweet chocolate, finely chopped

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.

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