HOMEMADE MILANO COOKIES
Homemade Milano cookies recipe, a Pepperidge Farm classic from your own kitchen. Buttery shortbread sandwich cookies filled with chocolate.
Provided by meaghanmountford
Categories cookies
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. In a standing mixer fitted with the flat beater, or in a large bowl with an electric hand mixer, cream together the butter and powdered sugar until fluffy. Beat in the egg and extract. In a separate bowl, whisk together the flour and salt. Gradually blend into the butter and sugar mixture. Cover the cookie dough and refrigerate for one hour. Remove the dough from the refrigerator and roll the cookie dough to 1/4 -inch thickness on a floured surface. Cut out cookies using an oval or round cookie cutter. Place on a parchment paper-lined baking tray and bake until the edges are golden, 15-17 minutes. Let cookies cool. In a microwave-safe bowl, place the chocolate chips. Melt at 70 percent power for 1 minute. Stir and continue to microwave, if necessary, just until the chocolate melts. Stir to fully melt. Mix the cream and confectioner's sugar into the chocolate and stir well. On the underside of half of the cookies, spread some chocolate mixture and immediately sandwich with another cookie. Repeat with all of the cookies.
Nutrition Facts : Calories 233 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 133 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
PEPPERIDGE FARMS MILANO COOKIE COPYCAT
Like Pepperidge Farm's Milano cookies? Me too! A wonderful homemade alternative to the expensive but yummy cookies. Prep time includes refrigeration and all times are estimates.
Provided by Roosie
Categories Dessert
Time 3h20m
Yield 40 sandwich cookies
Number Of Ingredients 10
Steps:
- Toast almonds- spread on baking sheet and insert in preheated 350*F oven, stirring frequently, for about 10 minutes or until nuts are lightly toasted to pale golden brown Process almonds in food processor with the 3 tbs of sugar until almonds are finely ground.
- Set aside.
- Sift the flour, baking powder and salt onto a sheet of wax paper or into a bowl.
- Set aside.
- Cream butter with remaining 3/4 cups sugar until mixture is light in colour and texture (at least 3 minutes).
- Beat egg and almond extract;then the almond mixture into to butter mixture until just smooth.
- On a low speed, beat in flour mixture until just smooth.
- Cover dough tightly in plastic wrap.
- Refrigerate at least 2 hours (or until well chilled) or up to 5 days.
- Position racks in oven to center and top third of oven and preheat to 350*F.
- Line 2 large baking sheets with parchment paper or lightly butter them.
- Portion dough into 80 pieces, about 1 tsp each.
- Roll into balls.
- (I have heard that you can put two bits of dough in one hand and roll them into 2 balls between your palms, which will cut your rolling time in half.) Place balls about 1 1/2 inches apart on baking sheets.
- Do not crowd.
- It is likely that 3 sheets will be needed to bake all of the cookies.
- Bake, switching the position of the sheets from top to bottom and front to back after about 5-6 minutes.
- Cook another 5-6 minutes, or until lightly browned all over.
- Let cookies cool on the sheets for about 3 minutes, then transfer to cooling racks and cool completely.
- Melt chocolate (a double boiler is recommended, but any method is fine).
- Spread about 1/2 tsp on the underside of a cookie, then lightly sandwich between another cookie.
- Alternatively-a parchment cone can be filled with melted chocolate and the chocolate can be piped onto cookies before being sandwiched.
- Refrigerate cookies breifly to set chocolate, but they can be stored in an airtight container at room temperature for some time.
- **Fora fancier cookie** Lightly brush each cookie with an egg glaze (beat 1 egg+ 1 tsp water) and top with a few sliced almonds before baking.
PEPPERIDGE FARMS SAUSALITO COOKIES (COPYCAT)
Pepperidge Farms cookies are so expensive. I find making my own are better and I enjoy them so much more. Tell your friends you made them and impress their socks off!
Provided by Redneck Epicurean
Categories Dessert
Time 20m
Yield 1 big batch
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees.
- Cream butter, eggs, and vanilla in a bowl.
- In a separate bowl, sift all dry ingredients.
- While the mixer runs on low, add the dry ingredients to the butter mixture until blended.
- Fold in the chips and nuts.
- Form into balls and place 1-inch apart on an ungreased cookie sheet.
- Bake for 10 minutes or until golden brown.
Nutrition Facts : Calories 13439.5, Fat 842, SaturatedFat 376.3, Cholesterol 1399.1, Sodium 7549.6, Carbohydrate 1478.8, Fiber 81.6, Sugar 917.5, Protein 134.2
PEPPERIDGE FARM MILANO COOKIES
This is posted in response to a recipe request. Found on an epicurious board. Does not include cooling time.
Provided by skat5762
Categories Dessert
Time 35m
Yield 25 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325ºF.
- In a bowl, cream together the 1 cup butter and sugar.
- Add vanilla extract and flour; mix until smooth.
- Shape level teaspoons of dough into log shapes.
- Place on cookie sheet 2 inches apart.
- Bake for 17 to 19 minutes or until golden brown.
- Cool.
- Microwave chocolate chips and the 1 tablespoon butter for 2 minutes; stir until smooth.
- Spread chocolate on flat side of cookie and top with the other.
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