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Milan Cookies

Milan Cookies

Cookies:

  • 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
  • 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
  • 7/8 cup egg whites (from about 6 eggs)
  • 2 tablespoons vanilla extract
  • 2 tablespoons lemon extract
  • 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
  • Cookie filling, recipe follows

Cookie filling:

  • 1/2 cup heavy cream
  • 8 ounces semisweet chocolate, chopped
  • 1 orange, zested

Preheat the oven to 350 degrees. Using a mixer, cream the butter with the sugar.

Add in the egg whites gradually, and then mix in the lemon and vanilla extracts.

Now, add in the flour.

With a 1/4″ tip, pipe 1″ portions of the batter spread 2″ apart onto parchment-lined cookie sheets. I actually used a spoon to do this, although some of the cookies did come out a bit larger.

Bake for about 10 minutes or until the edges become light golden brown. Let them cool on the pan for a few minutes before removing them. In the meantime, measure out the chocolate you need and get the zest from the orange.

In a small saucepan, heat the cream. Pour the hot cream over the chocolate, and then stir in the orange zest. Set aside to cool.

While the cookies are still warm, spread the bottom of one cookie with the chocolate filling.

Then, using another cookie, make a sandwich. Repeat with the rest of the cookies.

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