| Total: | 1 hr 20 min |
| Prep: | 20 min |
| Cook: | 1 hr |
| Yield: | about 3 dozen cookies |
Ingredients
- 12 tablespoons butter, softened
- 2 1/2 cups powdered sugar
- 7/8 cup egg whites (from about 6 eggs)
- 2 tablespoons vanilla extract
- 2 tablespoons lemon extract
- 1 1/2 cups flour
- Cookie filling, recipe follows
- 1/2 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- 1 orange, zested
Instructions
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 134 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 12 g |
| Protein | 2 g |
| Cholesterol | 15 mg |
| Sodium | 13 mg |
Reviews
Very tasty the cookies themselves. Needed to switch over to the wisk attachment. Used larger tip
Disgusting. What a waste of ingredients. Too sweet, texture is wrong. Never again.
I don’t know where you people see 2″ strips. my recipe says 1″ **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 out** or maybe my eyes are out of focus. Anyway, they came out too small, and a little chewy but were easy to make had good taste.
My cookies came out chewy instead of crisp like the Pepperidgefarm brand and not sure if that is the way they are supposed to be according to this recipe or if I could have done something differently. I cooked them for the 10 min. and took them out of the oven when the edges were browned.
Also, although this recipe tells to pipe out 2″ of batter for each cookie it does not tell how thick or wide the 2″ strip should be, so mine started out very narrow and by trial and error I got them wider.
Also, 1/4 of an orange for the zest was too much taste of orange in the cookies – maybe my orange was bigger than the orange used in the recipe. It would help if it could be more of a measurement than merely 1/4 of an orange-worth of zest.
These cookies are great I love them they are easy to make and they are better than buying them in the store! I love them!!
The Milan Cookie was very easy to make..the #12 tip was perfect, and I made the line 2 inches long..they were dimensionally perfect. I left out the lemon extract and only put 1/4 tsp. of orange zest in the chocolate filling. They were just like the pepperidge farm in the store, but better!!! I highly recommend this recipe. Cookies can be frozen. Linda, CT
This recipe is more time intensive than I anticipated. The cookies turned out well, but it was impossible for a beginner like me to get the shapes consistent. I did not have access to a piping bag, so I just used a large gallon zip bag with a snipped edge for the batter. I was hesitant about adding the lemon extract, but I wanted to follow directions on the first run through. The lemon is overpowering and distracted from an otherwise delicious cookie. The chocolate filling stayed spreadable through at least 30 minutes of elapsed time, so I wouldn?t worry about it turning solid during your process. I followed an earlier suggestion to put them in the fridge after filling the cookies and they are now staying together! The cooking time was also perfect!
I would recommend this recipe minus the lemon extract.
I didn’t know what a plain tip was (i’m assuming just a round tip?) so i used tip#12 and the cookies came out mini. i used a silpat instead of parchment so didn’t have any problem with having it stick. the chocolate was excellent with the orange zest. they were surprisingly easy to make too! very yummy and easy to snack!
I altered the recipe a bit, the chocolate was made of soy milk, margarine, chocolate chips and a splash of maple (only because i was out of vanilla extract – used it all in the cookies)
I also put the cookies in the fridge and they are much the better for it second day (or morning, when i ate about half of them!)
I brought these cookies to a Holiday party and everyone enjoyed them.