Homemade Milano Cookies

Step 1

Whisk together flour and salt in a small-medium bowl and set aside.

Step 2

Preheat oven to 350℉. Using a stand mixer and paddle attachment, beat maple sugar and butter until fluffy, about 2 minutes. Scrape down sides as needed. While mixer is running, add the egg, 2 egg whites, and vanilla. Turn mixer to low and add the flour mixture, stirring until just mixed. Scrape down and mix again, then turn off mixer. Do not overheat.

Step 3

Preheat oven to 350℉. Line a baking sheet with unbleached parchment paper. Use a spoon to transfer the dough to a piping bag, then cut the end off, and squeeze the dough to the tip. Squeeze the dough out onto baking sheet into 2″ long cookies. Use pressure to help keep the dough down and then press down when trying to release from the cookie dough. Allow 2″ space between each cookie as they will spread when baking.

Step 4

Bake cookies for 12 minutes until golden with crisp, slightly darker hued edges. Allow to cool fully before spreading with ganache filling.

Step 5

Make the ganache. Place a heat-safe bowl on top of a saucepan with 1″ of water. Heat the water until boiling, then add the chocolate. Allow to melt, while stirring frequently, then add the cream when chocolate is half way melted. Stir constantly so not to let milk boil. Once the chocolate and milk are fully integrated, soft and smooth, turn off heat and remove the bowl from the saucepan so it doesn’t continue to cook.

Step 6

When cookies have cooled, frost and assemble the cookie sandwiches.

Note

These cookies are really fun to make with the kids and a perfect lunchbox addition.