Milan Cookies
Recipe courtesy Gale Gand, from Food Network website
Prep Time: 20 min
Inactive Prep Time: 0 min
Cook Time: 1 hr 0 min
Serves: about 3 dozen cookies
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12 tablespoons (170grams/ 6 oz) unsalted butter, softened
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2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
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7/8 cup egg whites (from about 6 eggs)
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2 tablespoons vanilla extract
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2 tablespoons lemon extract
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1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
Cookie filling:
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1/2 cup heavy cream
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8 ounces semisweet chocolate, chopped
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1 orange, zested
Step 1 - In a mixer with paddle attachment cream the butter and the sugar.
Step 2 - Add the egg whites gradually and then mix in the vanilla and lemon extracts.
Step 3 - Add the flour and mix until just well mixed.
Step 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.
Step 5 - Bake in a preheated 350F/160C degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
Step 6 - While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
Step 7 - Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
Step 8 - Set aside to cool (the mixture will thicken as it cools).
Step 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.
Step 10 - Repeat with the remainder of the cookies.