What a busy time of year this is - soccer, chorus concerts, baseball, and birthdays. (This is why my blog posts have been few and short!) Last week though, the girlfriends managed to get together for a coffee date/playdate. These cookies were a huge hit. I was looking for a recipe to use up some egg whites I had left over and I found Gale Gand's Milan Cookies. You can check out the recipe here. Gale uses citrus flavors in her recipe, but I'm a big fan of Pepperidge Farm's Mint Milanos, so I substituted vanilla in the cookies and peppermint extract in the chocolate filling. Scrumptious!
Recipe courtesy Gale Gand
Serves: about 3 dozen cookies
·12 tablespoons butter, softened
·2 1/2 cups powdered sugar
·7/8 cup egg whites (from about 6 eggs)
·2 tablespoons vanilla extract
·2 tablespoons lemon extract
·1 1/2 cups flour
·Cookie filling, recipe follows
·1/2 cup heavy cream
·8 ounces semisweet chocolate, chopped
·1 orange, zested
Cream the butter with a paddle attachment then mix in the sugar. Add the egg whites gradually and then mix in the vanilla and lemon extracts. Add the flour and mix until just incorporated. 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. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
Cookie Filling: In a small saucepan over medium flame, scald cream. Pour hot cream over chocolate in a bowl. Whisk to melt chocolate, add zest and blend well. Set aside to cool (the mixture will thicken as it cools). 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. Repeat with the remainder of the cookies.