This recipe for homemade Milano cookies is a great example of what I like to call “happy accidents”. A women named Sarah who worked for me brought this recipe to Sweet along with the story of how it came to be. She was originally making a different type of cookie for a party, but the texture came out wrong for her intended plan. She realized that the texture was exactly like Milanos so she stuffed them and a new recipe was born. Being a huge fan of Milano cookies since I was a child, I for one am thrilled that this “mistake” happened and I think you will be too.
Homemade Milano Cookies
- 8 oz semi sweet chocolate can use milk or dark
- 1/4 cup heavy cream
- 1 ea zest of orange optional
Preheat the oven to 325°F. Line 4 baking sheets with parchment or Silpats.
In a medium bowl, using an electric mixture, beat the butter, cream cheese and granulated sugar on medium-high speed until light and fluffy.
Add the vanilla and eggs (one at a time) and beat to combine. With mixer on low, gradually add the flour and salt and beat until just combined.
Transfer the batter to a piping bag or zip-top bag. Fit the piping bag with a large plain tip (1/2 - 3/4 inch), or snip a 3/4-inch hole in one corner of the zip-top bag. I strongly recommend using a proper piping bag and tip.
Holding the bag at about a 90° angle, pipe cookies that are 4-inches long and at least 1.5 inches apart, onto parchment-lined baking sheets.
Bake until cookies are light golden at edges, about 18-20 minutes, rotating sheets halfway through. Transfer to wire racks and let cool.
Melt the chocolate in a glass bowl in the microwave for about 1 1/2 minutes, stirring every 30 seconds, until smooth.
With a small spoon or offset spatula, spread the melted chocolate on flat side of half the cookies. Sandwich cookie halves together. Cookies can be stored in an airtight container up to a week.