Recipe courtesy of Gale Gand

Milan Cookies

  • Total: 1 hr 20 min
  • Prep: 20 min
  • Cook: 1 hr
  • Yield: about 3 dozen cookies
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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

  1. 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.
  2. 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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