i woke up super early saturday morning,
mainly in part in preparation of Daylight Savings Time
but also because i was playing catch up.
the weeks have been quick to pass,
soon the tulips will make an appearance,
if they haven’t already,
and spring will be here.
march is a good month,
a month i overlooked in favor
of warmer times.
but now i see that it’s worthy,
if not for the noted arrival of printemps
then for the special marked day of dw’s birthday.
as per usual i combined his favorite flavors:
chocolate + mint.
eventually i would like to make them
or at the very least dairy free.
for now though,
he has been enjoying them happily,
well worth the early rising.
happy birthday sweet dw,
i love you dearly.
minty milano cookies
adapted from pure wow
makes 20-22 cookies
1 stick unsalted butter, at room temperature
2 cups powdered sugar
1 tsp pure vanilla extract
4 egg whites, at room temp
1½ cups AP flour
a generous pinch of salt
minty chocolate ganache
1 cup chocolate (chips or chopped)
scant ½ cup lactose free half/half
3-4 tsp peppermint extract, to taste
up to 5 TBL powdered sugar, possibly optional
preheat the oven to 350°F. prepare parchment paper that fits 2 cookies sheets. fold in half ONCE, long-wise. with the parchment paper still folded over, fold again and then again, and then again. open paper and you should have 14 rectangles. use those folded lines as a guide when piping the cookies, so you’ll end up with 7 cookies/row. alternatively, you could trace the general shape of the cookies in pencil, flipping the paper over so that you’re not piping the batter pencil side up.
in a kitchen aid mixer with paddle attachment, cream butter with powdered sugar until fluffy. add in the vanilla and mix.
in a small bowl, have your egg whites on the ready. gradually add them in and fully mix until incorporated. add in the flour and mix through.
transfer batter to piping bag, snipping the bottom. pipe the batter along the folded lines of the parchment paper (or trace along with pen/pencil lines) into an oval shape and somewhat filling it, you’re aiming for about 1½ inches long, leaving about 2 inches between as the cookies do spread. they do not need to perfect. i sorta followed this video tutorial.
bake for 9-12 minutes, the edges will start to brown and crisp up. remove from oven and cool completely.
to make ganache, in a small saucepan heat up the half/half gently. in a small bowl have the chocolate chips ready. gently pour the hot half/half into the bowl and ignore for about a minute. with a spoon or spatula carefully mix the chocolate mixture until fully incorporated and shiny. add in the peppermint extract, amount to taste. remember if you add more liquid the ganache will be runny, so either add in powdered sugar (1 tablespoon at a time) or add in less half/half, you’re aiming for a thick consistency.
assemble cookies by smearing about a tablespoons worth of the minty chocolate onto center of upside down cookie. sandwich with another cookie, and press gently until filling runs just to the edge.
cookies will keep at room temp in airtight container for 2-3 days.
previous dw chocolate + mint confections:
peppermint kisses – 2015 (not officially blogged but use this recipe for reference)
coconut peppermint patties – 2014
homemade thin mints – 2013
mint chocolate cake – 2012