Best Homemade Milano Cookies Recipes

HOMEMADE MILANO COOKIES

Steps:

• Preheat oven to 350°F and line four or more baking sheets with silicone mats or parchment paper (use as many baking sheets as will fit in your oven).
• In a large bowl or bowl of a stand mixer, cream the butter. Add sugar and mix until combined. Add egg whites gradually, then mix in the vanilla. Add flour and mix until just combined.
• Using a piping bag fitted with a 1/4 plain tip (#12), pipe 2-inch sections of batter onto the baking sheets about 2 inches apart.
• Bake in oven for 10 minutes or until edges are a light golden brown. Remove from oven and let cool completely on baking sheet.
• To make the filling: In a small saucepan, scald the heavy cream (bring it to about 180°F). Pour scalded cream over chopped chocolate in a large bowl and whisk to melt. Add zest and stir.
• Spoon a thin layer of filling on the flat side of half the cookies. Press the flat side of another cookie down lightly on top of the filling. Repeat with remaining cookies. Place cookies in refrigerator for 10 minutes to set filling.

HOMEMADE MILANO COOKIES

Steps:

• Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
• Beat the butter, powdered sugar, and granulated sugar in the bowl of a stand mixer for 2-3 minutes until creamy and light. Add the eggs, egg white, and vanilla extract, then beat again, scraping the bottom and sides of the bowl.
• Add the flour and salt, mixing just until combined.
• Transfer the dough to a piping bag fitted with a 1/2-inch round piping tip. Pipe 2-inch lines a couple inches apart on the parchment paper-lined baking sheets, leaving enough room for the cookies to spread a bit in the oven. Bake for 13-15 minutes just until the edges are golden brown. Remove the cookies and cool completely.
• Meanwhile, melt the chopped chocolate in a glass bowl set over, but not touching, simmering water in a pan, or in the microwave using short 20 second bursts of heat until melted and smooth.
• Gently spread some of the melted chocolate onto the bottom side of half of the cookies, then sandwich with another cookie on top. The melted chocolate will firm up and set as it cools.
• Store in an airtight container on the counter for up to 5 days.

MILAN COOKIES

Steps:

• 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.