Happy Monday! Since we’re less than week from Christmas and I’m heading home to Dallas on Tuesday, I made the best of this weekend in DC. A visit to the National Christmas Tree + drinks at the Willard on Friday night, a fun brunch + hair styling by Veluxe hosted by Ashlee on Saturday, Katie’s annual cookie party Saturday night, and a photography lesson with Rosa + Katie on Sunday. And of course, Christmas music and movies and a lot of sweet treats!
Speaking of sweets, I’m really excited to share something I’ve been wanting to try for awhile…homemade Milano cookies! Have you met someone who doesn’t like Milanos? They’re pretty much the best, and the homemade version has the perfect amount of crunch + softness. They’re a little involved but definitely not as intimidating as their lengthy instructions sound. Also, they’d pretty much be the best thing to be grazing on over the next week or so, so I’d highly recommend whipping up a batch for friends + family :)
Today’s post is part of a fun linkup with a few blogger gals–we’re all sharing cookie recipes! Hop on over to Lindsay’s blog for some Holiday Cookie Bars. She just moved from DC to Raleigh and I’m saddd!
I will say that these aren’t going to taste exactly like the Pepperidge Farm version–they’re homemade, after all! They do have a close resemblance, though, so don’t assume you did something wrong if they aren’t the out-of-the-box kind we’re used to :)
Homemade Peppermint Milano Cookies
Makes about 2 dozen cookies
Adapted from POPSUGAR
– 12 tablespoons unsalted butter, softened
– 2 1/2 cups powdered sugar
– 6 egg whites (this separator is incredibly helpful)
– 2 tablespoons vanilla extract
– 1 1/2 cups flour
– 4 tablespoons unsalted butter
– 3/4 cup heavy cream
– 1 1/2 cups semisweet chocolate chips
– 2 1/2 cups powdered sugar
– 2 candy canes, crushed
Preheat oven to 350ºF. Line two baking sheets with parchment paper or a Silpat.
Cookies: Add butter to a large mixing bowl and use a hand or stand mixer to cream on low. Gradually incorporate powdered sugar, mixing on low until combined with butter. Add egg whites in several increments, continuing to mix on low. Add vanilla, followed by flour in several increments (until just combined; don’t over mix the flour!).
Use a piping bag (or a large freezer bag–that’s what I did) with a small icing tip. I purchased this set and used one of the smaller plain ones. Make sure you only cut a tiny hole in the corner of the plastic; it will expand. Spoon large amounts of batter into the bag, and pipe batter into thin ovals (the cookie shape), about 2″ apart. The POPSUGAR video is helpful if you’ve never piped before!
Bake cookies for about 10 minutes until golden around the edges. Cool on a cookie rack (the cookies should be a little bendy).
Ganache: In a small saucepan over medium heat, melt butter and add the cream. Pour chocolate chips and powdered sugar into a separate heatproof bowl.
As soon as cream mixture begins to bubble, remove from heat and pour into bowl of chocolate chips. Let it sit for 20 seconds, and then stir until chocolate chips melt completely and mixture begins to thicken. Stir in the crushed peppermint and let the ganache cool completely.
Assembly: Spoon a large dollop–about a tablespoon–of ganache on one cookie and gently press a second cookie on top so the icing spreads evenly up to the edges. Repeat until all cookies are assembled.
Store in an airtight container for 3-5 days.
Get Lindsay’s recipe (below!)
Milanos photos by me