Milan Cookies

Milan Cookies

Ready in 1 hour

This recipe comes from Gale Gand of Food Network. We love the Pepperridge Farm Milanos, so I though I would try this recipe. They aren't as crispy, but a great cookie nevertheless. They are a wonderful addition to any cookie platter, Christmas cookie exchange, tea or just because. I made a few slight changes , but kept the basic recipe the same.

"Great, easy to follow recipe. Elegant and fabulously delicious cookies! They were a big hit at our Christmas Eve Party."

- EttaBakes

Top-ranked recipe named "Milan Cookies"

4 avg, 6 review(s) 67% would make again

Ingredients

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12 tablespoons butter; softened
2 1/2 cups powdered sugar
7/8 cup egg whites; (from about 6 eggs)
2 tablespoons vanilla extract; (I only used 1 TBS)
2 tablespoons lemon extract; (I only used 2 tsps)
1 1/2 cups Flour
Cookie filling:
1/2 cup heavy cream
8 ounces semisweet chocolate; chopped (I used chocolate chips)
1 orange; zested
1 tsp orange extract; (optional I added this)

Original recipe makes 10

Servings  

Preparation

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 extracts.Add the flour and mix until just incorporated.With a small (1/4-inch) plain tip ....I used a plastic bag and cut off the tip (about 1/2 inch).Pipe 1-inch sections(I thought they would be too small so I made them close to 2 inches) 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( this was too much...I noticed mine took about 6-8 minutes) or until light golden brown around the edges. Keep an eye on them! 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, extract 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( or place gently) the flat side of a second cookie on top. I used a plastic bag to hold the filling and cut of a small hole at the tip of the bag. I then squeezed some filling on the cookie. This minimizes the mess of spreading it on the cookie. It is much cleaner.Repeat with the remainder of the cookies.

Verified by stevemur

Milan cookies photo by ellie36 ellie36

Piped cookies ...ready to be baked photo by ellie36 ellie36

Baked cookies.... photo by ellie36 ellie36

Filling the cookies... photo by ellie36 ellie36

Milan cookies... photo by ellie36 ellie36

Calories Per Serving: 694 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Milan Cookies

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Okay. I see what happened to my recipe and why everything went wrong. The recipe calls for 1 1/2 cups of flour, but when you hit the print button, the recipe changes to 7 cups of flour (since I halved the recipe when I made it, I put 3 1/4 cups of flour in it). That is why the dough was so thick and tasteless. I will try this again, but BIG OVEN, please note this problem on your website that when printing it changes the recipe quantities. Thank you.
karen750 3 months ago
clga 9 months ago
Extremely difficult to make and not worth the effort for what comes out
Kai21 1 year ago
Melt in your mouth perfect. I think they turned out even better than store bought.
AnnMarieWhenham 1 year ago
Great, easy to follow recipe. Elegant and fabulously delicious cookies! They were a big hit at our Christmas Eve Party.
EttaBakes 3 years ago
Delicious! Coworkers said it tasted like the real deal but had a certain distinctive flavor from them. I didn't add the orange zest, only the orange and lemon extracts at your suggested amounts and it was plenty flavor. Do you have any tips for how to keep the sizes more consistent? Maybe refrigerate the batter to firm for piping? Please let me know.
pineapplebutter 3 years ago
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