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Milano cookies
Nb persons: 0
Yield: 30-40 sandwich cookies
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Nutella Milano Cookies Total Prep and Baking Time: 1 hour 30 minutes | |
3/4 cup | unsalted butter, room temperature and cubed |
2 1/2 cups | confectioners sugar, sifted |
6 | egg whites, (you can save the yolks to use later or discard them entirely) |
2 teaspoons | vanilla extract |
1/4 teaspoon | lemon zest |
2 cups | all-purpose flour |
1/2 cup | Nutella, (or more, if needed) |
1. Preheat your oven to 350 degrees F. Beat together your butter and confectioners sugar until creamy, about 3-5 minutes. NOTE: It is extremely important that your butter is room temperature and not cold at all when you do this, as the sugar will form crumbs instead of becoming creamy if it is cold. Add in the egg whites a bit at a time, mixing as you go, then add in the vanilla extract and lemon zest. Scrape the bottom of the bowl with a spatula to ensure that the mixture is evenly combined.
2. Gradually add in the flour and mix until just moistened. Place the cookie batter in the fridge or freezer for 5-10 minutes, just to firm it up a bit. You can also wrap the bowl in plastic wrap and leave the batter in the fridge overnight. When you are ready to bake, place your batter in a piping bag with a small tip, about 1/3-inch around, and pipe out 1 1/2-inch long strips of batter (alternatively, you can use a plastic baggie to do this, but be careful/gentle) onto a parchment lined baking sheet. Bake for 10-12 minutes, until the edges are golden brown and the cookies are set. Let them cool on the sheets for a few minutes before removing to another surface to cool compeltely.
3. Match up your cookies with their similarly shaped partner and spread your Nutella on one flat side, then sandwich it with the other cookie. Repeat this until you have used all of your cookies. I used muffin cups to place the cookies in and serve them, and they keep well in an air-tight container at room temperature for up to 3 days.
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