Beat the drum, Turn on the spot lights, it is the end of the month, time for another Daring Bakers' challenge.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.
As we know I am not very good at following recipes to the letter and the Mallows seemed too complicated therefore I opted for the Milan Cookies.
All what you need for this recipe is in your already in your cupboard. these cookies are delicious, very quick to make. Some Daring Bakers were concerned because the result was too chewy and I don't know the secret to avoid that. Mine were not perfect but they tasted great, though my tip is : bake them in a muffin tray or use a cookie cutter so that you get a nice shape.
The recipe is for 3 dozen cookies which is quite a lot so divide according to your needs.
There are really worth trying
Milan Cookies
Recipe courtesy Gale Gand, from Food Network website
Prep Time: 20 min
Inactive Prep Time: 0 min
Cook Time: 1 hr 0 min (15 minutes did the trick, longer they would have burnt)
Serves: about 3 dozen cookies
• 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
• 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
• 7/8 cup egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
• Cookie filling, recipe follows
Cookie filling:
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested (I did not use this, I hear mint flavouring is good too)
1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. 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.
10. Repeat with the remainder of the cookies.
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