Monday, July 27, 2009

Milano Cookies - Daring Bakers

Pin It milano cookies 3


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 were given a choice of making both cookies or only one of them. I chose to make the Milano cookies because I am not  a big marshmallow fan. The cookies were very easy to make and the dough reminded me of my first Daring Bakers challenge, the Tuiles. Remember them? This time the dough was piped and had a much thicker consistency. The filling of the cookies was as simple as a chocolate ganache can be, with the addition of some orange zest.

milano cookies 1

The recipe is pretty straight forward and I did not make much changes to it. I did, however, omit the lemon extract (didn't have any), and halved the entire recipe. I ended up with about 16 cookies. If you would like to see more  Milano cookies or the chocolate covered marshmallow cookies, head over to the Daring Bakers site and have fun!

milano cookies 4

This is the original recipe given to us. I halved all ingredients (using 3 egg whites) and omitted the lemon extract.

Milan Cookies
Recipe courtesy Gale Gand, from Food Network website


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.

milano cookies 2


Anna said...

oooo, I love your cookies :) I bet that they were delicious with a cup of coffee....

Anonymous said...

Mmm I think I would actually enjoy these better the way you did them, without the lemon extract.

Lisa said...

OK..your Milans look exactly like the ones by Pep Farm, but better! I love the way you stacked them for photos, and your photos are amazing! I also left out and/or went light on the lemon extract. I felt the 2 T ruined the flavor of the cookie.

Anyhoo..beautiful job all around!

Anonymous said...

YUM they look great!!

Libby said...

All I can say is that these cookies look so tasty. These are some of my favorite cookies - light and chocolatey!

Deseree said...

What a great job on this challange Rita! These look delicious.

Anonymous said...

Mm.. These look good.

Ha, now if I could figure out how to make the mint.. Though I guess you could just make the chocolate mixure a bit minty if you wanted to?

Rita said...

@ Anonymous- I guess you could use mint essence/extract instead of the lemon one in the dough, and then skip the orange zest in the ganache. Humm, I wonder how it would go...let me know if you try it!

Jamie said...

I wish I would have made these along with the mallows, they look great!

Christina said...

These look really good! Oh man, now I want a cookie!

isa said...

They look absolutely delicious! Beautiful photos - love how you stacked them!
Nicely done!

Smas said...

Eu adoro estas bolachas!!!! Vou ter de experimentar!

Anonymous said...

Unfortunately the cookie recipe did not taste anything like "Milano cookies". Drats!

Anonymous said...

They were not quite the same, they were not shortbready enough.I'm gonna keep looking

Roberthussy said...

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.
Pepperidge Farm's Milanos carried me through many an all-nighter during my freshman year of college. The juxtaposition of crisp cookies sandwiched around firm, smooth chocolate was utterly compelling to me then, fueling those cram sessions, giving me the will ~ and the sugar rush ~ to push on. Now, as I eat fewer cookies and try to choose them with more discretion, I still gravitate toward the Milanos. And they're still every bit as motivating.


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