Milanos. Delicate cookies hugging rich ganache. What more could you ask for? This recipe makes about 30 cookies.
12 Tablespoons butter, unsalted (softened)
2-½ Cups powdered sugar
6 egg whites
2 Tablespoons vanilla extract
1-½ Cups flour
2 Tablespoons butter, unsalted
½ Cup heavy cream
¼ Cup powdered sugar (you can add more if you prefer the filling to be sweeter)
5 Ounces semisweet chocolate chips
I can't wait to try these once the mint chocolate chips hit the stores for the holiday season!
In medium bowl, cream butter. Gradually add 2-½ cups powdered sugar. Mix until incorporated. Add egg whites and vanilla in small batches, being sure to mix thoroughly after each addition. Add flour a little at a time.
Line cookie sheet with parchment paper. Using a pastry bag (or large ziplock with the corner snipped), pipe batter in 2 inch long oblong shapes (like Milanos!). Bake 2 inches apart in 350ºF oven until edges are light brown (approx. 10-12 minutes). Cool slightly on baking sheet then move to rack to cool completely.
Place chocolate chips in medium bowl. In small saucepan, melt butter over medium heat. Add cream and sugar and continue heating until mixture starts to bubble. Pour heated mixture over chocolate chips and stir until chips are completely melted and mixture is smooth. Allow to cool and thicken.
Putting the Cookies Together
Place about 1 teaspoon of ganache into center of cookie. Top with a second cookie and press down gently to spread the ganache to the edges.