I remember Pepperidge Farm cookies being the biggest, most special treat in the world growing up. All of the other kids got them all the time. They were a very, very special thing in our house. My mom always got the mint Milanos when she did. Milanos were my favorite, but my mom preferred to the Brussels. So that’s what we got more often when we did get them. Either way, I loved them!
These homemade Milanos look great, and they probably cost way less.
These copy cat Milanos look like a cross between a Milano and Brussels. They look awesome. I loved the Milanos not just because of the flavor, but the texture. Goodness, gracious! That texture was addictive. My mom likes the Brussels texture better. These look like a perfect balance between the two.
Thanks to Lindsay at The Live In Kitchen for this great recipe!
- 12 tablespoons butter, softened
- 2½ cups powdered sugar
- 6 egg whites
- 2 tablespoons vanilla extract
- 1½ cups unbleached all-purpose flour
- ¼ recipe chocolate ganache
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper or Silpat.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter until light. Add the sugar and beat until creamy and thoroughly combined.
- Add the egg whites on low speed one at a time, then mix in the vanilla. Add flour admix until just combined.
- Using a piping bag fitted with a ¼" plain tip or a large plastic storage bag with a corner cut off, pipe 2 inch sections of batter onto the prepared baking sheet 2 inches apart. Bake for 10 minutes or until the edges are a light golden brown. Remove from the oven and let cool on he baking sheet before removing to a wire rack.
- Place ganache in a piping bag fitted with a ¼" plain tip or a large plastic storage bag with a corner cut off and pipe a thin strip of ganache down the middle of the underside of one cookie. Top with another cookie and press together lightly to fill the cookies to the edges. Repeat with remaining cookies. Store finished cookies in the refrigerator until ready to eat.
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: The Live In Kitchen.