Ingredients
Scale
- 4 ounces/1 stick butter, unsalted
- ¼ tsp kosher salt
- ½ cup granulated sugar
- 2 tablespoon egg whites (from one large egg)
- ¾ cup all-purpose flour
- 1 tsp vanilla extract or vanilla bean paste
- 2-3 ounces semisweet chocolate chips or chopped baking chocolate
Instructions
- Preheat the oven to 350° F, and line a baking sheet with a silicone baking mat.
- In a stand mixer with a paddle attachment, or with a hand mixer, beat butter, salt and sugar on high speed until lightened in color.
- Slowly drizzle in egg white and vanilla, and beat until smooth.
- Add flour in several additions on low speed, scraping the sides of the bowl and the beaters often.
- Fill a piping bag or large plastic bag with the batter, and snip an inch-wide hole in the corner.
- Pipe 3/4-inch rounds or ovals onto a cookie sheet lined with a silicone baking mat or well-greased with shortening or butter. Space cookies an inch apart. Use a wet fingertip to press down any peaks of batter.
- Bake for eight to ten minutes, rotating the pan at least once, just until the edges brown. Remove immediately to cool.
- Melt chocolate in a double-boiler (heat-proof bowl set over a pot of simmering water), and cool five minutes off the heat.
- Match up cookies into same-sized pairs. Place chocolate in a piping bag and snip a small hole.
- Pipe a dollop of chocolate onto half of the cookies, and top each one with its match.
- Optional: Drizzle any remaining chocolate over cookies with a zig-zag motion.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Category: Cookies
- Method: Baking
Keywords: milano cookies recipe, homemade milano cookies, Pepperidge Farm's Milano cookies