Homemade Milano Cookies
Homemade Milano Cookies is a side dish that serves 12. One portion of this dish contains around 3g of protein, 14g of fat, and a total of 273 calories. For 28 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe is liked by 881 foodies and cooks. A mixture of semisweet chocolate chips, salt, peppermint extract, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Handle the Heat. From preparation to the plate, this recipe takes roughly 15 minutes. Overall, this recipe earns a not so super spoonacular score of 21%. If you like this recipe, you might also like recipes such as Homemade Milano Cookies, Homemade Milano Cookies, and Homemade Mint Chocolate Milano Cookies.
Servings: 12
Preparation duration: 15 minutes
Ingredients:
3/4 cup (94 grams) confectioners' sugar
1 large egg
1 1/4 cups (159 grams) all-purpose flour
2/3 cup (132 grams) granulated sugar
1/4 teaspoon pure peppermint extract, optional
1/2 teaspoon fine salt
4 ounces (133 grams) semisweet chocolate chips
1 stick (133 grams) unsalted butter, room temperature
1 teaspoon vanilla
Equipment:
bowl
baking sheet
pastry bag
kitchen scissors
oven
offset spatula
microwave
whisk
Cooking instruction summary:
In a medium bowl, using an electric mixture, beat the butter and granulated sugar on medium-high speed until light and fluffy. Add the vanilla and egg and beat to combine. With mixer on low, gradually add the flour and salt and beat until just combined.Transfer dough to a quart-size zip-top bag; with scissors, snip a 3/4-inch hole in one corner (or use a pastry bag with a plain tip). Pipe about 24 cookies, 1/2 inch apart, onto two parchment-lined baking sheets. Chill until firm, 30 minutes.Preheat the oven to 325F. Bake until cookies are light golden at edges, about 15 minutes, rotating sheets halfway through. Transfer to wire racks and let cool.Melt the chocolate in a glass bowl in the microwave for about 1 1/2 minutes, stirring every 30 seconds, until smooth. If desired, in another bowl whisk together confectioners sugar, peppermint extract and 3 to 4 teaspoons of water.With a small offset spatula, spread the melted chocolate on flat side of half the cookies and mint glaze on the other half (if using). Sandwich cookie halves together. Cookies can be stored in an airtight container up to 5 days.
Step by step:
1. In a medium bowl, using an electric mixture, beat the butter and granulated sugar on medium-high speed until light and fluffy.
2. Add the vanilla and egg and beat to combine. With mixer on low, gradually add the flour and salt and beat until just combined.
3. Transfer dough to a quart-size zip-top bag; with scissors, snip a 3/4-inch hole in one corner (or use a pastry bag with a plain tip). Pipe about 24 cookies, 1/2 inch apart, onto two parchment-lined baking sheets. Chill until firm, 30 minutes.Preheat the oven to 325F.
4. Bake until cookies are light golden at edges, about 15 minutes, rotating sheets halfway through.
5. Transfer to wire racks and let cool.Melt the chocolate in a glass bowl in the microwave for about 1 1/2 minutes, stirring every 30 seconds, until smooth. If desired, in another bowl whisk together confectioners sugar, peppermint extract and 3 to 4 teaspoons of water.With a small offset spatula, spread the melted chocolate on flat side of half the cookies and mint glaze on the other half (if using). Sandwich cookie halves together. Cookies can be stored in an airtight container up to 5 days.
Nutrition Information:
covered percent of daily need
