Milano {Langues de Chat} cookies

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.
In a medium sized bowl, measure flour and salt. Sift dry ingredients together THREE TIMES. Set aside.
Using a stand mixer, affix the paddle attachment and into it's bowl add butter, sugar, and vanilla. Beat on medium-low speed until fluffy (3-5 minutes).
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.
Spoon batter into a large piping bag fitted with a medium round tip or snip a disposable pipping bag's end = 1/2 inch wide opening. Chill batter in pipping bag for 15 minutes.
Pipe chilled batter onto prepared pans in straight lines about 3 inches long by 1/2 inch wide.
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}.
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.
Cookies best keep in an airtight container.

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

Recipe courtesy of FoodandGladness.com

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