Allison Day
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Milan Cookies

Milan Cookies

The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

The cookies are terribly addictive

Milan(o) cookies have always been a staple at my house. Growing up, we always had one of those bags, with the five cookies in each paper cup, sitting in our pantry. Since I associate them with my family, it’s no wonder that the moment I saw this Daring Baker’s challenge I knew I had to make them for them. And since the 4th of July was coming up… well, that was a perfectly fine excuse for me.

These cookies… they’re addictive. Consider yourself forewarned. I must have eaten 20 of the cookies just by themselves, snitching one from the baking sheet every time I walked past – before I even made the filling. Oh man. They’re good. Thin, crispy, with a citrusy sweetness that won’t let you eat just one. These were definitely a success in my book.

And who doesn’t like a filling of chocolate?


  • 12 tbsp unsalted butter, softened
  • 2 1/2 c powdered sugar
  • 6 egg whites
  • 2 tbsp vanilla extract
  • 2 tbsp lemon extract
  • 1 1/2 c all-purpose flour
  • 1/2 c heavy cream
  • 8 oz semisweet chocolate, chopped
  • the zest of 1 orange

Cooking Directions

  1. Preheat the oven to 350°F.
  2. Cream the butter and the sugar.
  3. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
  4. Add the flour and mix until just well mixed.
  5. With a small (1/4-inch) plain pastry tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread. (And they WILL spread.)
  6. Bake for 10 minutes or until light golden brown around the edges. Let cool on the pan.
  7. While waiting for the cookies to cool, in a small saucepan over medium flame, scald the cream.
  8. Pour the hot cream over the chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
  9. Set aside to cool (the mixture will thicken as it cools).
  10. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
  11. Repeat with the remainder of the cookies.


11 Responses

  1. OK..not only are your Milans and Mallows absolute aesthetic perfection, but if there was ever a a perfect definition of ‘drool inducing’. it’s your macro shots of the ganache oozing from the Milans…BEAUTIFUL and drool inducing to the 100th degree! Great job all around!

  2. Your milanos do look addictive. Beautifully done!

  3. Beautiful cookies and pictures! I love the photo that shows a close-up of the texture!

  4. tes photos sont fantastiques ! beau travail 🙂

  5. gorgeous cookies and photos! love the close and pleaseeee cant i have one now!! uuuff yummm!!

  6. Lisa – Thank you so much! The photos are all thanks to my wonderful boyfriend (who takes almost all the photographs on here). He’ll be happy to hear that you like them!

    Singing Horse – Thanks!

    Julie – Thank you! 🙂

    les gourmandises d’Isa – Merci beaucoup!

    sabillaa – Hehe, thanks!

  7. Beautiful cookies and great photos! I didn’t grow up eating these, so didn’t feel too compelled to make them, given the choice 🙂

  8. Wow — that last photo is great!

  9. Milano’s are addictive, they could have their own 12 step program! Your homemade version looks sinfully decadent!

  10. Y – Thanks! Yeah, these were a definite must-make since they’re a life-long family favorite. 🙂

    Lillian – Thanks… my boyfriend is my photographer, isn’t he fantastic? 😀

    Heidi – I agree completely. They’re delicious.

  11. What a wonderful use for egg whites. I’m not a big meringue fan but these chocolate filled cookies look so tasty.

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