I’ve done it before with these Homemade Fudge Rounds and these Hawaiian Bread Rolls. Now I won’t eat the store-bought versions!!
For these Homemade Milano Cookies, there are a few small and inexpensive tools that make them much easier. I like to use my Ateco plain tip and a disposable piping bag (I buy them in bulk for cheap on Amazon – so handy!) to pipe out uniform pieces of cookie dough so they look just like the regular Milanos after they’re baked. I also like to use a small offset spatula to spread the filling over the cookies. Lastly, jumbo paper cupcake/muffin liners are perfect for serving these so they really look like the packaged Milanos. It makes it so much more fun to say they’re homemade!
Ingredients
- 1 stick (113 grams) unsalted butter, room temperature
- 2/3 cup (133 grams) granulated sugar
- 1 teaspoon vanilla
- 1 large egg
- 1 1/4 cups (159 grams) all-purpose flour
- 1/2 teaspoon fine salt
- 4 ounces (113 grams) semisweet chocolate chips
- Mint Layer (optional)
- 3/4 cup (94 grams) confectioners' sugar
- 1/4 teaspoon pure peppermint extract
Directions
In a medium bowl, using an electric mixture, beat the butter and granulated sugar on medium-high speed until light and fluffy. Add the vanilla and egg and beat to combine. With mixer on low, gradually add the flour and salt and beat until just combined.
Transfer dough to a piping bag or zip-top bag. Fit the piping bag with a plain tip, or snip a 3/4-inch hole in one corner of the zip-top bag. Holding the bag at about a 90° angle, pipe cookies that are 2 1/2-inches long and at least 1 inch apart, onto two parchment-lined baking sheets. Chill until firm, 30 minutes.
Preheat the oven to 325°F. Bake until cookies are light golden at edges, about 15 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. If desired, in another bowl whisk together confectioners’ sugar, peppermint extract and 3 to 4 teaspoons of water.
With a small offset spatula, spread the melted chocolate on flat side of half the cookies and mint glaze on the other half (if using). Sandwich cookie halves together. Cookies can be stored in an airtight container up to 5 days.
Recipe Notes
I’ve included the ingredients and steps to make Mint Chocolate Milanos, if you desire. Feel free to omit that part if you’d prefer just chocolate.
thanks done share recipes to : https://www.handletheheat.com/homemade-milano-cookies/