Milano Cookies

I came across the Daring Baker challenge, albeit from July, to make homemade Milano cookies and I stopped in place. I knew immediately that these must be made and eaten within hours. Alas, I had to wait one day before making them since it was a busy weekend helping family move. Once the moving was over, the baking began. The recipe I originally used failed; it made basically weird looking cookies that were as flat as paper. I modified it a little and I think they were really successful, or at least that's what everyone told me.

Ingredients & Directions:

12 T butter, softened
2 1/2 C powdered sugar
7/8 C egg whites (from about 7 eggs)
2 tsp vanilla extract
2 tsp lemon juice
2 C flour
8 ounces semisweet chocolate chips

Preheat oven to 350 degrees. Cream the butter and then mix in the sugar. Add the egg whites gradually and then mix in the vanilla and lemon juice. Add the flour in thirds and mix thoroughly. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a cookie sheet (you could line it with parchment paper if you have it), spacing them 2 inches apart as they spread. Bake for 10 minutes or until light golden brown around the edges. Let cool on the pan.

Cookie Filling: Melt chocolate in either a double boiler or in the microwave. 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.

I am so excited that I tried this and can't wait to try it again, but this time I want to try making Mint Milano Cookies.

1 comment:

  1. Wow, those look awesome!! Such a good idea; I'm very impressed :)