Best Milano Cookies Recipes

PEPPERIDGE FARM MILANO COOKIES

Steps:

• Preheat oven to 325ºF.
• In a bowl, cream together the 1 cup butter and sugar.
• Add vanilla extract and flour; mix until smooth.
• Shape level teaspoons of dough into log shapes.
• Place on cookie sheet 2 inches apart.
• Bake for 17 to 19 minutes or until golden brown.
• Cool.
• Microwave chocolate chips and the 1 tablespoon butter for 2 minutes; stir until smooth.
• Spread chocolate on flat side of cookie and top with the other.

MILANO-STYLE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter and shortening together in a bowl until creamy. Beat confectioners' sugar, water, egg, vanilla extract, and almond extract into the creamed mixture. Stir in flour and salt until dough is smooth. Fold chocolate chips into the dough. Scoop dough with a small cookie scoop and drop cookies on an ungreased baking sheet.
• Bake in the preheated oven until edges of cookies are lightly browned, about 9 minutes.

COPYCAT PEPPERIDGE FARM MILANO SLICES COOKIES (CHOCOLATE PEPPERMINT)

Steps:

• In a small bowl, combine the baking soda and vinegar. Stir until baking soda is dissolved.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on HIGH until the mixture is fluffy and creamy, about 3 minutes.
• Add the egg and mix 1 minute.
• Add the baking soda/vinegar and mix well.
• In a medium bowl, whisk together flour and salt and add to the creamed butter mixture. Mix on low just until the flour is incorporated.
• Transfer the dough to plastic wrap and shape into a disk; chill for 30 minutes.
• Heat the oven to 350°F and adjust the oven rack to the middle position. Line 3 large baking sheets with parchment.
• After the dough has chilled, place it on a lightly floured work surface and roll to 1/6-inch thickness.
• Cut into rounds (I used 1¾-inch fluted rounds), and transfer the cut dough to the prepared baking sheets. The dough spreads very slightly, so leave about 1-inch between rounds.
• Bake cookies at 350°F for 11-14 minutes or until golden brown and crisp. (I prefer these cookies extra crispy.)
• Transfer cookies to a cooling rack and completely cool before icing.
• Melt the chocolate in the microwave on HIGH until melted and creamy. Stir every 15 seconds with a dry, clean rubber spatula.
• Place the peppermint candies in a zipper-style plastic bag and crush with a rolling pin.
• When the cookies have cooled, spread with melted chocolate and sprinkle with crushed peppermints.
• Let the chocolate set before serving and before storing.
• Store in an airtight container up to 5 days.
• Enjoy!

MILANO COOKIES

Steps:

• 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 zest. 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. Or spray a muffin lined tin with oil and pipe a thin amount of cookie into each muffin tin. Just cover the bottom of a muffin cup. 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 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.

HOMEMADE MILANO COOKIES

Steps:

• 1. Preheat the oven to 350°F. Line two baking sheets with parchment paper. 2. Make the cookies: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the confectioners' sugar until light and fluffy, 4 to 5 minutes. Add the vanilla extract and mix to combine, about 1 minute. 3. Add the egg whites gradually, mixing until fully incorporated, 2 to 3 minutes. Add the flour and salt and mix just until incorporated, 1 to 2 minutes. 4. Transfer the batter to a 1-gallon ziplock plastic bag. Cut a ¼-inch opening at one of thebottom corners. Pipe the batter into lines 1½ inches long on the baking sheet, leaving at least 2 inches between each cookie. (Tip: Draw lines with a straight edge on the parchment paper, then turn the paper upside down and use the lines as a guide.) 5. Bake until the cookies are set and the edges are pale golden, 9 to 11 minutes. Remove from the oven and cool completely. 6. Make the ganache: While the cookies cool, place the chocolate in a medium-size heat-safe bowl. In a small pot, bring the cream to a boil over medium heat. Pour the hot cream over the chocolate. Let it sit for 30 to 45 seconds, then stir to combine. 7. Assemble the cookies: When the cookies are cool, turn half of them over and drop 1 tablespoon of the ganache onto the center of each upside-down cookie. Top with another cookie and press gently so that the ganache runs to the edges. 8. The cookies will keep at room temperature, stored in an airtight container, for up to two days.