Monday, July 27, 2009
Daring Bakers - Mallows & Milan Cookies
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. The rules stated that we could do one or both cookies, so I chose the easy route and only did one: Milan Cookies. (And I halved the recipe, too, since I had leftover cake in the house, too.) :)
I wasn't a big fan of these, perhaps because I was lazy and didn't make my own filling but instead spread on some Nutella. The cookies themselves were good and crunchy, but I preferred them plain. Oh, and I ended up with small, medium, and large cookies since the piping instructions were a bit vague. I ended up piping a heaping/mounded stripe of dough ~ 1/2 inch wide x 2 inches long, leaving plenty of space between. That ended up being much closer to the size of the Pepperidge Farm Milano Cookies I've seen before.
Results: Glad I tried them, but probably won't be making them again.
Original recipe courtesy Gale Gand, from Food Network website. This is the recipe I used.
6 Tbsp. unsalted butter, softened
1 1/4 cups powdered sugar
3 egg whites (large eggs)
1 Tbsp. vanilla extract
1 Tbsp. lemon extract
3/4 cup all purpose flour
Cookie filling - Nutella
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 .5-inch x 2-inch sections of batter onto a silpat-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. Spread a thin amount of the filling onto the flat side of a cookie and press the flat side of a second cookie on top.
7. Repeat with the remainder of the cookies.