Milano cookies in my opinion are ten times better than Oreos. It is the cookie we eat when we do Robin Hood (picnic-ish) lunches, so they also hold fond memories for me. I’ve been following Food52 on Instagram for a while now and everything they post looks amazing, so when I was looking through the Milano cookie recipes on Pinterest, I knew theirs would be the best recipe. Lisa and I made these together last night and it was super fun. I love trying new recipes. By the way, it is a terrible thing to know these are so incredibly easy…
1 cup butter, softened
1 1/3 cups sugar
2 teaspoons vanilla
1 egg white
2 1/2 cups flour
1 teaspoon salt
8 ounces chocolate of choice (we used Ghirardelli semi-sweet)
Flavoring of choice (Orange zest, mint extract, raspberry liqueur)
Preheat oven to 325 degrees. Grease 2 baking pans or use silpat or parchment paper.
Cream butter and sugar until combined. Add eggs and vanilla and beat until light and fluffy. In a separate bowl, mix together flour and salt. Add to butter mixture gradually until incorporated. Scoop into a Ziploc bag or a pastry bag. Cut off 1/2 of one corner and pipe fairly flat onto baking sheets about 2 inches long. I found wetting my hand and using that to smooth the mixture as it comes out of the bag makes the cookies neater.
Bake for 13-15 minutes or until golden around the edges and set. Remove from pan and cool completely. Melt chocolate and let set for 10 minutes (now would be the time to add your additional flavorings. Liquid flavorings will make the chocolate seize). Match cookies that have similar shapes and spread slightly cooled chocolate on one side. Sandwich together and let set until chocolate is firm.