Homemade Milano Cookies

Two things that I’m slightly confused about regarding this recipe… first, it’s written that you can get 52 cookies out of this dough, I was only able to get 10… and secondly, it says to use a piping bag, but I found this difficult and just rolled the dough into small balls and flattened them out on the baking sheet… but those two little things aside.. they taste reallllllly good!

1 1/4 cups all-purpose flour
1/2 tsp coarse salt
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup granulated sugar
1 tsp vanilla
1 large egg
4 oz semisweet chocolate chips

1. In a small bowl, whisk together flour and salt; set aside.
2. In a medium bowl, using an electric mixture, beat butter and granulated sugar on high, scraping down bowl as needed, until light and fluffy.
3. Add vanilla and egg and beat to combine.
4. With mixer on low, gradually add flour mixture and beat until just combined.
5. Transfer dough to a quart-size zip-top bag; with scissors, snip a 3/4-inch hole in one corner (or use a pastry bag with a plain tip). Pipe 54 cookies (3/4 by 2 inches), 1/2 inch apart, onto two parchment-lined baking sheets. Chill until firm, 20 minutes.
6. Preheat oven to 325F, with racks in the upper and lower thirds. Bake until cookies are light golden at edges, about 15 minutes, rotating sheets halfway through. Transfer immediately to wire racks and let cool.
7. Melt chocolate in a glass bowl in the microwave, about 1 1/2 minutes stirring every 30 seconds. With a table knife, spread chocolate on flat side of one cookie. Then take a plain cookie and sandwich the halves together.
8. Put cookies into the refrigerator for a few minutes to allow the chocolate filling to set.

found on: handletheheat.com


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