Homemade "Milano" Cookie Recipe
Homemade Milano Cookies made with light and crisp cookies sandwiched with real semi-sweet chocolate and perfumed with orange zest.
servings
Ingredients
- 5 ounces unsalted butter (room temperature)
- 6 ounces confectioner's sugar (1 1/2 cups)
- 1 orange (finely grated zest, divided)
- 1 tablespoon orange juice
- 1/2 teaspoon real orange extract
- 1 teaspoon vanilla extract
- 1 large egg (room temperature)
- 1/4 teaspoon table salt
- 1/4 teaspoon baking soda
- 5 ounces all purpose flour (1 cup, see note)
- 8 ounces semi-sweet chocolate (chopped)
Instructions
- Line two baking sheets with parchment paper or a silicone baking mat (see note). Preheat the oven to 350 °F.
- Cream the butter, sugar and half the orange zest until light and fluffy.5 ounces unsalted butter, 6 ounces confectioner's sugar, 1 orange
- Scrape the bowl. Add the orange juice, orange extract and vanilla, mix until well combined. Add the egg and mix until well combined. Scrape the bowl.1 tablespoon orange juice, 1/2 teaspoon real orange extract, 1 teaspoon vanilla extract, 1 large egg
- Add the salt, baking soda and flour and mix until incorporated.1/4 teaspoon table salt, 1/4 teaspoon baking soda, 5 ounces all purpose flour
- Use a pastry bag fitted with a 1/2" plain tip to pipe 3" long cookies. Alternately, use a .75 oz scoop or a tablespoon to scoop the cookies onto the prepared baking sheets, leaving 2" between the cookies. They will spread as they bake.
- Bake until the edges are golden brown and the middle of the cookies are set, about 8-10 minutes. Transfer the cookies to a cooling rack and allow to cool completely.
- While the cookies are cooling, melt the chocolate in a microwave or over a double boiler. Stir the remaining orange zest into the melted chocolate.8 ounces semi-sweet chocolate
- Pair the cookies up by size and shape. Use a small spatula to spread a thin layer of melted chocolate onto the flat side of one cookie in each pair.
- Sandwich the cookies and allow the chocolate to set.
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Equipment
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Parchment paper is the best surface for these cookies to have just the right thickness and texture.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!