Photo: Milan Cookies Recipe
Ingredients
- 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
Cookie filling:
- 1/2 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- 1 orange, zested
Directions
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
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By venicebaby
on July 15, 2012
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My cookies came out chewy instead of crisp like the Pepperidgefarm brand and not sure if that is the way they are supposed to be according to this recipe or if I could have done something differently. I cooked them for the 10 min. and took them out of the oven when the edges were browned.
Also, although this recipe tells to pipe out 2" of batter for each cookie it does not tell how thick or wide the 2" strip should be, so mine started out very narrow and by trial and error I got them wider.
Also, 1/4 of an orange for the zest was too much taste of orange in the cookies - maybe my orange was bigger than the orange used in the recipe. It would help if it could be more of a measurement than merely 1/4 of an orange-worth of zest.
By chocoholic98
on September 09, 2011
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These cookies are great I love them they are easy to make and they are better than buying them in the store! I love them!!
By lyndy48
on April 05, 2011
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The Milan Cookie was very easy to make..the #12 tip was perfect, and I made the line 2 inches long..they were dimensionally perfect. I left out the lemon extract and only put 1/4 tsp. of orange zest in the chocolate filling. They were just like the pepperidge farm in the store, but better!!! I highly recommend this recipe. Cookies can be frozen. Linda, CT
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