MILANO COOKIES

Light, airy, chocolatey and orangey! 
Makes: 30 cookies                                                                                         Takes: 30 minutes

MILANO COOKIES

Makes: 30 cookies
​Takes: 30 minutes
Note: I ran into one issue when melting the chocolate; I added the orange zest to the chocolate before spreading it on the cookie and ruined it's smoothness. Be sure to sprinkle orange zest on the Milano after you spread the chocolate.
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/3 cups sugar
  • 2 whole eggs
  • 1 egg white
  • 2 teaspoons vanilla extract
  • 8 ounces dark chocolate, chopped
  • Zest of one orange (optional)
  1. ​​Preheat oven to 325° F and line two baking sheets with parchment paper. Combine the flour and the salt and set aside.
  2. Cream the butter and sugar together in a large bowl. Add in the whole eggs and the egg white, then the vanilla, and continue to beat on high until the mixture is light and fluffy. Lower the speed and gradually beat in the flour mixture until just incorporated.
  3. Transfer the batter to a plastic bag with a 1/2-inch hole snipped in one corner. Pipe the batter into 2 inch-long strips. Bake for 13 to 15 minutes, or until the edges of the cookies have just begun to brown. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer them to cooling racks and allow to cool completely.
  4. Arrange cookie halves in pairs of similar shape and size. Melt the chocolate in a double boiler until smooth, then remove from the heat and let cool for 10 minutes.
  5. Spoon the chocolate onto one cookie half, and sprinkle on a pinch of orange zest. DON'T COMBINE THE TWO! Gently press the other half on top until the chocolate just reaches the edges. Let the sandwiches sit until the chocolate has set.