Milano Style Cookies Jul 12 Written By Sarah Truesdell PrintMilano CookiesAuthor: Sarah TruesdellIngredientsFor the Cookies2 1/4 (350g) cups all-purpose flour1/4 c cornstarch1 tsp kosher salt or 3/4 tsp table salt1 cup (226g) unsalted butter (2 sticks), softened1 1/3 cups (267g) sugar2 whole egg (room temperature)2 egg whites (room temperature)2 teaspoons vanilla extract or other flavoring such as almond extract (optional)For the ganache filling8 oz. chopped chocolate, dark, semi-sweet or milk2/3 cup heavy creamFlavoring, if desired (extract, pureed fruit)InstructionsMake the CookiesPreheat oven to 325F. Line two baking pans with parchment or silicon mats.In a medium bowl, whisk together flour, cornstarch & salt.Beat together butter and sugar in a stand mixer fitted with the paddle attachment or with a hand mixer. Cream until light and fluffy, about 3 minutes. Add egg and egg whites with vanilla (and orange or lemon zest if desired). Beat on high until fully incorporated, light & fluffy.Fold in flour until fully combined.Fill a piping bag or Ziploc bag, cut a ½ inch opening (or use a ½ round tip with the piping bag). Fill bag 1/3 full and carefully pipe batter onto the parchment in 2 inch lines. Pipe by holding the tip of the opening very close to the baking sheet and pulling in a line. The effect is more of a smear than pipping. Leave 2 inches between cookies.Bake for 15-18 minutes, until edges brown. Remove from oven and allow to cool for 5 minutes before transferring to a cooling rack to cool completely. Do not under-bake. This cookies must be baked completely to turn crispy.Make the ganache & fillMicrowave Method: Combine chocolate and cream in heat proof bowl. Microwave for about 1 minute. Stir until smooth. If chocolate isn’t completely melted, return to microwave for 10 second intervals.Stove top method: Heat cream in small saucepan until scalding hot (do not boil). Pour over chopped chocolate. Cover bowl with plastic wrap and let stand for 10 minutes. Then stir gently until combined.Pipe or spoon a small amount of chocolate on 1 half of a matched pair of cookies. Let rest for 3 hours to set (or 30 minutes in the fridge for faster setting).Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahla Sarah Truesdell
Milano Style Cookies Jul 12 Written By Sarah Truesdell PrintMilano CookiesAuthor: Sarah TruesdellIngredientsFor the Cookies2 1/4 (350g) cups all-purpose flour1/4 c cornstarch1 tsp kosher salt or 3/4 tsp table salt1 cup (226g) unsalted butter (2 sticks), softened1 1/3 cups (267g) sugar2 whole egg (room temperature)2 egg whites (room temperature)2 teaspoons vanilla extract or other flavoring such as almond extract (optional)For the ganache filling8 oz. chopped chocolate, dark, semi-sweet or milk2/3 cup heavy creamFlavoring, if desired (extract, pureed fruit)InstructionsMake the CookiesPreheat oven to 325F. Line two baking pans with parchment or silicon mats.In a medium bowl, whisk together flour, cornstarch & salt.Beat together butter and sugar in a stand mixer fitted with the paddle attachment or with a hand mixer. Cream until light and fluffy, about 3 minutes. Add egg and egg whites with vanilla (and orange or lemon zest if desired). Beat on high until fully incorporated, light & fluffy.Fold in flour until fully combined.Fill a piping bag or Ziploc bag, cut a ½ inch opening (or use a ½ round tip with the piping bag). Fill bag 1/3 full and carefully pipe batter onto the parchment in 2 inch lines. Pipe by holding the tip of the opening very close to the baking sheet and pulling in a line. The effect is more of a smear than pipping. Leave 2 inches between cookies.Bake for 15-18 minutes, until edges brown. Remove from oven and allow to cool for 5 minutes before transferring to a cooling rack to cool completely. Do not under-bake. This cookies must be baked completely to turn crispy.Make the ganache & fillMicrowave Method: Combine chocolate and cream in heat proof bowl. Microwave for about 1 minute. Stir until smooth. If chocolate isn’t completely melted, return to microwave for 10 second intervals.Stove top method: Heat cream in small saucepan until scalding hot (do not boil). Pour over chopped chocolate. Cover bowl with plastic wrap and let stand for 10 minutes. Then stir gently until combined.Pipe or spoon a small amount of chocolate on 1 half of a matched pair of cookies. Let rest for 3 hours to set (or 30 minutes in the fridge for faster setting).Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahla Sarah Truesdell
