Homemade Milano 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.

I really enjoyed this months challenge. I unfortunately didn’t have time to do both cookies that were revealed for the challenge, so I decided just to settle on the Milan Cookies. Although the other cookies looked equally delicious. I have never been a big fan of Milano cookies so I wasn’t sure how I would feel about these.

I was pleasantly surprised because I found them to be really delicious. I loved the orange in the chocolate, which I found odd because I never used to be a big fan of the chocolate orange combination. Which is classic I know, but just was never my “thing.” I was also worried about the large amounts of extract in the recipe but it turned out just fine. The biggest compliment I got about this cookie was my other half stating “you know what I like about this cookie over the one’s you buy in the store…these taste like a real cookies and the ones from the package taste like flavorless cardboard.” Oh man…I really love this man of mine. Enjoy!!!

Homemade Milano Cookies

Yield: About 3 dozen

Ingredients:

For Cookies:
12 tablespoons butter - softened
2 1/2 cups powdered sugar
7 - 8 cups egg whites - about six eggs
2 tablespoons vanilla extract
2 tablespoons lemon extract
1 1/2 cup flour

For Cookie filling:
1/2 cup heavy cream
8 ounces semisweet chocolate - chopped
1 orange - zested

Source: Gale Gand Food Network

Directions:

For Cookies:
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, pipe 1-inch sections 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 or until light golden brown around the edges. Let cool on the pan.

For 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 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 the flat side of a second cookie on top. Repeat with the remainder of the cookies.