Intro: Homemade Milano Cookies
Pepperidge Farm Milano Cookies are my absolute favorite! You can make these delicious cookies in your own kitchen!
I did some recipe testing to get these cookies just right. I came across on the internet called for powered sugar and 6 egg whites. I found these cookies to be too soft and flimsy. The recipe I use is much more authentic!
Step 1: Ingredients
2 1/2 cup all purpose flour
1 1/3 cup granulated sugar
1 cup butter (2 sticks)
2 tsp vanilla extract
1/2 cup of milk chocolate - can use semi-sweet
Makes 50 cookies (25 milanos)
Step 2: Mix Ingredients
Beat butter and sugar together with mixer. I didn't have a mixer so I had to do this step by hand. If you do this by hand make sure you don't leave any chunks of butter un-mixed! Mix in vanilla and egg.
Mix in flour. I slowly mixed in 1/4 cup of flour at a time.
Step 3: Pipe Cookies and Bake
Pre-heat oven to 325 degrees.
Put cookie dough in a plastic bag zip lock bag. Cut a 3/4" hole at the corner of the bag.
Cover cookie tray with wax paper. Pipe cookie dough onto paper. Each cookie should be about 2" long. Use your finger to flatten out the cookie so you have long flat oval cookies (about 1/4" thick).
Place in the oven for 15 minutes. Take out when the bottoms start to brown.
Step 4: Apply Chocolate
Scoochmaroo's How to Temper Chocolate will tell you all you need to know about properly melting your chocolate.
I used a chocolate Hershey's bars for my chocolate.
Once the cookies are out of the oven and have cooled for 10-15 minutes, use a knife to spread the chocolate on the flat side of the cookies. Spread a thin layer on each cookie and place the cookies in the fridge to cool for 10 minutes.
Join two cookies together by adding another thin layer of chocolate between two cookies. Again, place in the fridge to cool for 10 minutes.