Milano Cookies, one of my most favorite after shrewsberry cookies. I first had them when I moved to New York, since then always have them in my kitchen pantry. Tried making them at home for the first time and loved them totally. Couldnt believe I made them myself. From now onwards I am not going to buy them from store 🙂
Recipe
Ingredients
- Butter: 85 gms (at room temperature)
- Powdered Sugar: 1 1/4th Cup
- All Purpose flour: 3/4th Cup
- Corn Starch: 2 tblspn
- Vanilla Essence: 1 tblspn
- Egg Whites: 3
Method
- Preheat Oven at 350F.
- Line baking tray with parchment paper
- Take butter at room temperature. Whisk it until a smooth paste.
- Add powdered sugar and whisk again for 2 mins.
- Now add egg whites and whisk for 3 to 4 mins.
- Add vanilla essence and mix well
- Now add flour in two batches and whisk everything together.
- You can make round discs or oblong ones. Drop rounded teaspoons of batter 2 inches apart on the lined or greased cookie sheets. Bake until the cookies are deep golden brown around the edges, 16 to 20 minutes, rotating the pans from top to bottom and from front to back halfway through the baking time to ensure even baking.
- Cool the cookies completely
- Melt 1 Cup dark chocolates in a double boiler or microwave for thirty seconds.
- Let the chocolate cool and thicken so that it becomes easy to spread over the cookies.
- Take 1 tspn of chocolate and pour and spread it over the cookie. Place another cookie over it.
- Let the chocolate solidify completely.
- Milano biscuits are ready
RubyRedNourriture 