Pepperidge Farm Milano Cookies

Pepperidge Farm Milano Cookies
Ah, the classic Milano cookie. Simple. Elegant. The perfect balance of exquisite cookies and luxuriously rich chocolate—in irresistible varieties to match any mood.

For cookies
12 tablespoons butter, softened
2 1/2 cups powdered sugar
6 egg whites
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour

For ganache
4 tablespoons unsalted butter
3/4 cup heavy cream
1 1/2 cups semisweet mini chocolate chips
2 1/2 cups powdered sugar

To make cookies: Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a Silpat.
In the bowl of a stand mixer or using a hand mixer, cream butter. Slowly incorporate powdered sugar, mixing on low until combined. Be sure to scrape down sides of the bowl. Add the egg whites in several increments, mixing on a low speed. Beat in vanilla. Add flour in several increments, mixing until just combined.
Using a piping bag fitted with a 1/4-inch plain tip (or a large freezer bag with a corner cut off), pipe 2-inch sections of batter onto the prepared baking sheet 2 inches apart. Bake for 10 minutes or until the edges are a light golden brown. Remove from the oven, and let cool on the baking sheet slightly before removing to a wire rack to cool completely.
To make ganache: In a small saucepan over medium heat, melt butter then add cream.
In a heatproof bowl, combine chocolate chips and powdered sugar.
As soon as cream mixture starts to bubble, pour it on top of chocolate chips. Let ganache sit for 20 seconds, then start stirring until chocolate chips melt completely and mixture begins to thicken. Let ganache cool completely before icing.
To assemble cookies: Take one cookie and dollop about 1 teaspoon of ganache onto the center. Top with another cookie and press together to squeeze ganache to the edges. Repeat with remaining cookies.

Chocolate and Orange Wafers (Homemade Orange Milano Cookies)

1/2 cup (60 g) white whole-wheat flour or all-purpose flour
1/2 cup (60 g) white spelt flour or all-purpose flour
1/2 cup (60 g) ground millet or cake flour
1 tsp baking powder
1/2 tsp kosher salt
8 tbsps (1/2 cup) unsalted butter, room temperature
1/2 cup (110 g) powdered sugar, sifted
2 large egg whites (about 66 g)
2 tsps vanilla extract
1/4 cup (2 oz.) orange juice (or use milk if making mint milanos)
1/4 cup (2 3/8 oz.) heavy cream
6 ounces semi-sweet or milk chocolate, chopped
1 orange, zest of (or use 2 drops of peppermint oil if making mint milanos)

Preheat oven to 350°F. Sift the flours, baking powder, and salt together in a bowl and set aside. Place the butter and powdered sugar in the bowl of a stand mixer and beat with the paddle attachment until smooth and creamy (give it 2 minutes). Beat in the egg whites for about a minute until light. Beat in the vanilla and orange juice. Pour the sifted flour mixture into the butter mixture and beat on low speed until just combined.

Line two baking sheets with parchment paper. Put the cookie dough into a pastry bag fitted with a #806 plain tip and refrigerate for 5 minutes. Pipe 1/2-inch by 2-inch ovals onto the parchment, giving yourself at least an inch between each oval as the cookies will spread and rise in the oven. Bake 8-12 minutes or until just golden at the edges, rotating the baking sheets halfway (I forgot to do this). Mine took 12 minutes. Remove the cookies to a cooling rack. [Jen’s OCD step: match your cookies into pairs of similar size.]

To make the chocolate filling, heat the cream in a small saucepan over medium flame until it just starts to steam. Remove from heat and whisk the chocolate into the hot cream until smooth. Stir in the orange zest (or if you want mint milanos, stir in peppermint oil).

Spread 1/2 tablespoon of filling on the flat side of one cookie and then sandwich the chocolate with the flat side of another cookie. Repeat until done. Makes 16-20 cookies.

Wanna make these gluten-free? Lara suggests replacing the white whole-wheat and white spelt flours with an equal amount of gluten-free all-purpose baking mix.

Wanna make these vegan? Lara says to replace the butter with an equal amount of coconut oil; the egg whites with 1 teaspoon freshly ground chia or flaxseed mixed with 1/4 cup water; and the heavy cream with an equal amount of coconut cream.

Milano Mint-Chocolate Sandwich Cookies

1 1/4 cups all-purpose flour (spooned and leveled)
1/2 tsp coarse salt
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup granulated sugar
1 tsp vanilla
1 large egg
4 oz semisweet chocolate, coarsely chopped
3/4 cup confectioners’ sugar
1/4 tsp pure peppermint extract 

In a small bowl, whisk together flour and salt. In a medium bowl, using an electric mixture, beat butter and granulated sugar on high, scraping down bowl as needed, until light and fluffy. Add vanilla and egg and beat to combine. With mixer on low, gradually add flour mixture and beat until just combined.

Transfer dough to a quart-size zip-top bag; with scissors, snip a 3/4-inch hole in one corner (or use a pastry bag with a plain tip). Pipe 54 cookies (3/4 by 2 inches), 1/2 inch apart, onto two parchment-lined baking sheets. Chill until firm, 20 minutes.

Preheat oven to 325 degrees, with racks in the upper and lower thirds. Bake until cookies are light golden at edges, about 15 minutes, rotating sheets halfway through. Transfer immediately to wire racks and let cool.

Melt chocolate in a glass bowl in the microwave, about 1 1/2 minutes stirring every 30 seconds. In another bowl whisk together confectioners’ sugar, peppermint extract and 4 tsp water.

With a table knife, spread chocolate on flat side of half the cookies and mint glaze on the other half. Sandwich cookie halves together. I ended up chilling the cookies again to get the chocolate and mint glaze to set.

Milanos

6 tablespoons butter, softened
1 1/4 cup powdered sugar
3 egg whites
2 tablespoons vanilla extract
3/4 cup flour
Cookie filling (as follows)

Cookie filling
1/4 cup heavy cream
1-2 splashes dark rum
4 ounces semisweet chocolate

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

Milano Chocolate Covered Marshmallow Cookies

Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

  1. In a mixer with the paddle attachment, blend the dry ingredients.
  2. On low speed, add the butter and mix until sandy.
  3. Add the eggs and mix until combine.
  4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
  5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
  6. Preheat the oven to 375 degrees F.
  7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
  8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
  9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
  10. Line a cookie sheet with parchment or silicon mat.
  11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
  12. Lift out with a fork and let excess chocolate drip back into the bowl.
  13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows:
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

  1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
  2. Sprinkle the gelatin over the cold water and let dissolve.
  3. Remove the syrup from the heat, add the gelatin, and mix.
  4. Whip the whites until soft peaks form and pour the syrup into the whites.
  5. Add the vanilla and continue whipping until stiff.
  6. Transfer to a pastry bag.

Chocolate glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

  1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

Milan Cookies

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.