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 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
By likes.pointy.ea...
College Station, 83
on June 09, 2010
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This recipe is more time intensive than I anticipated. The cookies turned out well, but it was impossible for a beginner like me to get the shapes consistent. I did not have access to a piping bag, so I just used a large gallon zip bag with a snipped edge for the batter. I was hesitant about adding the lemon extract, but I wanted to follow directions on the first run through. The lemon is overpowering and distracted from an otherwise delicious cookie. The chocolate filling stayed spreadable through at least 30 minutes of elapsed time, so I wouldn?t worry about it turning solid during your process. I followed an earlier suggestion to put them in the fridge after filling the cookies and they are now staying together! The cooking time was also perfect!
I would recommend this recipe minus the lemon extract.
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