Milano Cookies aka Langues de Chat

Milano cookies by Pepperidge Farm have always been one of my favorite cookies.  Centered between the light, crisp, and delicate cookies is a rich, dark chocolate ganache.  I was so excited to see on the newsstand this Spring the French issue of Bake from Scratch magazine which featured these cookies.  Although, I'm used to calling these cookies, Milanos, the French call them Langues de Chat {cat's tongue} due to the shape.

I was surprised by how easy the recipe actually is to prepare.  After the first batch, I did chill the dough in the refrigerator for 10-15 minutes because the cookies spread too much.  That seemed to do the trick and deliver more consistent shaped cookies.  Another tweak I made was to the chocolate ganache.  I omitted the peppermint extract and used 1/2 cup of heavy cream verses 3/4 cup stated in the original recipe.   

Normally I share my treats with friends and family, but this time I kept all the cookies for myself!  Mike was able to snag a few, but I ate the majority :) I hope you enjoy them as much as I did.  Here's to good food and gladness!

CLICK HERE for a printer friendly recipe.  Recipe makes 40 individual cookies, or 20 sandwich cookies.  Recipe derived from Bake from Scratch magazine.

INGREDIENTS FOR LANGUES de CHAT {MILANO} COOKIES

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup (136 grams) granulated sugar
  • 1 cup + 1 Tbsp (135 grams) all-purpose flour
  • 1/2 teaspoon kosher salt
  • 3 large egg whites, room temperature
  • 1 teaspoon pure vanilla or 1/2 vanilla bean

DIRECTIONS FOR LANGUES de CHAT COOKIES

  1. Preheat oven to 400 degrees F.  Line cookie sheet with parchment paper* or Silpat mat. *Trace two rows of 3 inch lines onto the back side of the parchment paper, spaced about 3 inches apart.  Flip parchment over.
  2. In a medium sized bowl, measure flour and salt.  Sift dry ingredients together THREE TIMES.  Set aside.
  3. Using a stand mixer, affix the paddle attachment. Into it's bowl add butter, sugar, and vanilla.  Beat on medium-low speed until fluffy (3-5 minutes). 
  4. With mixer still on medium-low, add one egg white at a time to the creamed butter mixture.  Scrape sides of bowl as needed.  Reduce mixer speed to low and gradually add flour mixture to wet ingredients.  Scrape down sides of bowl as needed.
  5. Spoon batter into a large piping bag fitted with a medium round tip or snip disposable pipping bag to a 1/2 inch wide opening. Chill dough in pipping bag for 15 minutes.
  6. Pipe chilled batter onto prepared pans in straight lines about 3 inches long by 1/2 inch wide.
  7. Bake until edges are golden brown, 10 to 12 minutes.  Cool at least 5 minutes before transferring to rack.  Allow to completely cool before garnishing with chocolate ganache {see recipe below}. 
  8. Place about one tablespoon of ganache onto one underside of cookie.  Place another cookie, underside to ganache, on top to make a sandwich style cookie.
  9. Cookies best keep in an airtight container.

GANACHE INGREDIENTS

  • 1 cup excellent quality dark chocolate (75%), chopped or chips
  • 1/2 cup organic heavy whipping cream
  • 1/2 teaspoon peppermint extract (optional)

DIRECTIONS FOR CHOCOLATE GANACHE

  1. Place chocolate chips (or chopped pieces) into a medium heat safe bowl.
  2. In a small saucepan, bring cream and mint extract to a low simmer.  Do not scald.
  3. Pour heated cream over the chocolate.  Stir until smooth.