Homemade Milano Cookies
Description
Those store bought Milano cookies are perfectly fine. But why serve them to friends and family when you can easily make your own homemade cookies quickly and easily? They are so much better, you will be glad that you did.
Ingredients
Cookies:
1 stick unsalted butter, at room temperature
2 c. powdered sugar
1 t. pure vanilla extract
4 egg whites
1½ c. all-purpose flour
¾ t. salt
Chocolate Ganache:
1 c. chopped chocolate
½ c. heavy cream
Directions
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Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Cookies:
In the bowl of an electric mixer fitted with the paddle attachment, cream butter with powdered sugar until light and fluffy, 4-5 minutes. Add vanilla extract; mix to combine, about 1 minute.
Add egg whites gradually, mixing until fully incorporated, 2-3 minutes. Add flour and salt; mix just until incorporated, 1-2 minutes.
Transfer batter to a 1 gallon ziplock plastic bag; cut a ¼-inch opening at one of the bottom corners. Pipe the batter into lines 1½ inches long on the baking sheet, leaving at least 2 inches between each cookie. Hint: First, draw lines with a straight edge on the parchment paper, then turn the paper upside down and use the lines as a guide.
Bake until cookies are set and the edges are pale golden, 9-11 minutes. Remove from the oven; cool completely.
Ganache:
While 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.Allow to sit for 30 - 45 seconds; stir to combine.
Assembly of Cookies:
When cookies are cool, turn half of them over; drop 1 T. ganache onto the center of each upside-down cookie.; top with a second cookie; press gently until the ganache runs to the edges.
Makes 20 cookies.
The cookies will keep at room temperature, stored in an airtight container, for up to 2 days.