Wednesday, July 29, 2009

Milan Cookies


The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network. We could pick either one or do both if we wanted. I have always been a huge fan of the Milan cookie so that's what I chose to make.
These cookies are very simple to make. The challenge comes in piping them out. They really spread out when cooking. My first batch of cookies were huge. Not necessarily a bad thing! The finished cookies taste just like the Milan cookies made by Pepperidge Farms, and they're so easy I can whip them up anytime.
Be sure to check out all the other Daring Bakers. The Mallows look so good I may just break down and make them soon!
Thanks to Nicole for a fun challenge!!


Milan Cookies

Prep Time: 20 min
Inactive Prep Time: 0 min
Cook Time: 1 hr 0 min
Serves: about 3 dozen 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

1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. 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.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. 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.
10. Repeat with the remainder of the cookies.


Sorry my post is a little late but Hubs got me a new camera for my birthday and I've been learning to use it. I'm in love with it! Thanks Hubs for the great gift!

8 comments:

5 Star Foodie said...

The cookies look great and your pictures are gorgeous!!!

Grace said...

well, they're just perfectly thin and altogether lovely. and a new camera—how exciting! bring on the beauty! :)

A Feast for the Eyes said...

I dream of having a new camera. It looks like you're bonding well with your new gift-lucky girl! As for these cookies... all I can say is "can I have a taste"? These look so good!

Sandi @the WhistleStop Cafe said...

You armed with a new camera is exciting... for us!

Melanie said...

I love these Milano cookies--they are my Mom's and my favorite followed by The Lido cookies too.
I love your photos also.

Jamie said...

Gee whiz these look exactly like the Milano cookies we ate growing up! Beautiful and yummy looking!

Cynthia said...

I'm so happy you're saying these taste like the Pepperidge Farm cookies! I've always wanted to find a recipe just like them (it would save me a ton of money for sure), so I'm going to give this a try when I get back from vacation. Thanks for sharing. I'll let you know how it goes!

Summaiyah Hyder said...

this looks great!