I think I've mentioned this before, but my mother was basically the Pakistani version of Michael Pollen when I was growing up. My dad composted and grew vegetables and my mother made everything from scratch. She didn't understand canned or frozen or boxed food and Little Debbie was basically banned from our house. We weren't even allowed to have honey nut Cheerios, we had to drizzle real honey onto plain Cheerios. Thank goodness for my best friend, Tricia, and her well stocked pantry or I never would have known the childhood joy that could come from Peeps. For some reason, the only cookies that were ever brought into the house when I was little were Pepperidge Farm Milanos. They seemed so special, and they were delicious. When I saw a posting for the homemade version I just couldn't get them out of my head. I had to make them. I was sure the result wouldn't be as good as the original, but I was wrong. These are definitely going to become one of my favorite cookie recipes. The recipe is actually very simple, and comes together quite fast. The only headache in my opinion (since I'm not a huge baker) is having to use a pastry bag to make the classic oval shape. You could easily scoop these out with a spoon and skip the pasty bag and end up with round cookies. This recipe on Food52 is adapted from Martha Stewart, and I adapted it slightly by skipping the orange zest and using less sugar. I also microwaved the chocolate instead of dealing with a double boiler. If you've ever been a lover of Milano cookies, make these.
2 1/2 c flour
1 t salt
1 c (2 sticks) soft butter
1 c sugar
2 eggs
1 egg white
2 t vanilla extract
8 oz dark chocolate (good quality)
Cream the butter and sugar (I used a hand beater). Add eggs and vanilla and continue to beat until light and fluffy. Gradually add flour (and salt) and beat until incorporated. Scoop batter into pastry bag with a 1/2 inch opening and pipe onto a baking sheet lined with parchment into 2 inch strips. Bake at 325 for 15 or until edges just begin to turn brown. Transfer to wire rack to cool. The recipe said this makes over 3 dozen, I got about 18 sandwich cookies. Melt chocolate by microwaving (if you so dare). It will take about a minute, but do it in 15 second increments and stir. Spoon some chocolate in the middle of one cookie and press until chocolate just reaches edges.
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