I participated in The Great Food Blogger Cookie Swap again. Here is the cookies from 2011 and 2012. Click here if you want to get on the email list to get notified about next year's cookie swap! I made Milano cookies this year. I am saving the amazing cookies I received for another post so check back to see which ones I got!
Homemade Milano Cookies
Keywords: bake dessert chocolate cookie
- 12 tbs butter, softened
- 2 1/2 cups powdered sugar
- 6 egg whites
- 2 tbs vanilla extract
- 1 1/2 cups all-purpose flour
- (You may want to half this recipe)
- 18 oz chocolate chips
- 1 stick butter, cut into chunks
- 1/4 cup powdered sugar
- 1 1/2 cups heavy cream
InstructionsFor the Cookie
Preheat the oven to 350ºF. Line a baking sheet with parchment paper or Silpat.
In the bowl of a stand mixer, cream the butter. Add the sugar and mix until combined.
Slowly add the egg whites on low speed, then mix in the vanilla. Add flour and mix until combined. Do not over mix.
Using a piping bag or a large plastic storage bag with a corner cut off, pipe batter onto the prepared baking sheet 2 inches apart. Bake for 10 minutes or until the edges are golden brown. Remove from the oven and let cool on the baking sheet before removing to a cooling rack.For the Ganache
Place the chocolate, butter, and sugar in a heat safe bowl.
In a medium saucepan, bring the heavy cream to a boil. As soon as it starts to boil pour it over the chocolate. Let sit for 1 minute, then whisk slowly until chocolate and butter are melted and the ganache is smooth. This smelled heavenly...
Cover and refrigerate until the ganache has thickened about 30 minutes.
Place ganache in a piping bag or a large plastic storage bag with a corner cut off and pipe a thin strip of ganache down the middle of the bottom of one cookie. Top with another cookie and press together lightly to fill the cookies to the edges.
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