Homemade Milano Cookies

 

IT'S FRIDAY! That means I made it through the week and therefore I deserve a treat... right? Sure. ;) Anyway, I remember always eating Milanos when I was younger and the other day I was really craving some of these cookies! Everything is better homemade so I decided to try to make them at home. I used a slightly adapted recipe from here. I'm a little more into savory foods than sweet so I left a few cookies without the chocolate. You'll have to give it a try and see for yourself!

 
 
 Yields: Approximately 3 dozen cookies

Yields: Approximately 3 dozen cookies

 

INGREDIENTS

  • 6 oz of your favorite chocolate (I used 3 oz dark & 3oz milk)
  • 2 1/2 cup all purpose flour
  • 1 teaspoon vanilla extract
  • 2 sticks of salted butter (softened)
  • 1 1/2 cup sugar
  • 2 whole egg (room temperature)
  • 1 egg white (room temperature)

PROCEDURE

  1. Preheat your oven to 325° F and line a baking sheet with parchment paper
  2. Place the butter and sugar in a mixing bowl and mix on low speed until a creamy consistency. Incorporate each egg and vanilla extract one at a time and leave on high speed until it becomes light and fluffy. Remove from the stand and fold in flour slowly until just incorporated.
  3. Cut an inch off the end of a ziplock bag and place the batter inside. Pipe the batter onto the baking sheet, measuring 2 inches long. Bake in the oven for about 14-15 minutes or until the edges of the cookies begin to brown. Transfer onto cooling racks and repeat for the rest of the batter. Make sure to let the cookies cool completely before adding the chocolate. 
  4. Separate the cookies into pairs of similar sizes and begin making your filling. In a double boiler, melt your desired chocolate (this is where you can add lemon zest, orange zest or mint extract). Let the chocolate sit and cool for 15 minutes before you begin making your cookies. Spoon onto one side of the cookie pair and place the other one on top. Repeat with the remaining cookies, let the chocolate set, and enjoy!

TIPS

  • If you forget to soften your butter ahead of time, you can cut the butter into cubes and have it sit on your countertop next to your preheated oven - it'll soften much quicker
  • If you only have unsalted butter, just add one teaspoon of salt
  • You can add orange zest, lemon zest, or mint extract to the filing for different flavors