The Kitchen Door

Ever heard of the “Daring Bakers” challenge? Well, it’s just what it sounds like. Every month or so the food bloggers all get together and decide to bake something daring. Usually it is one blogger who “hosts” the challenge for the month and she or he picks what everyone will bake. Then they blog about it and look like uber cool cooking rock stars.

I was instantly attracted to this particular challenge because…
1) It showcases my all time favorite store bought cookie and
 2) It was very easy and really not “daring” at all. 

So, I made them tonight for the guys. Today they gave up their Sunday afternoon to do some painting projects around the house and I felt like making them a “fussy” cookie so they feel fussed over.

The cookie is tender, and crisp and well… just plain yum-tastic. Make them today and you will never have to be deprived of Milano cookies.

Recipe Source: Gale Gand

Homemade Milano Cookies

Makes 3 dozen Cookies

The Ingredients

Cookie Batter:

• 
12 tablespoons unsalted butter, softened
• 2 1/2 cups powdered sugar
• 7/8 cup egg whites (from about 6 eggs)
• 2 TBS vanilla extract
• 2 TBS lemon extract
• 1 1/2 cups all purpose flour

Chocolate Filling:

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

The Instructions

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

By: The Kitchen Door

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