i don;t know about you, but these have been a family favorite for DECADES-
and NOW you can make them at home! Yippee!
Rich, dark chocolate sandwiched between two layers of shortbread
cookies.
Shortbread Cookies
3/4 cup light brown sugar, firmly packed
1 cup salted butter, softened
2 teaspoons vanilla extract
2 cups all-purpose flour
Chocolate Sauce
1 cup semisweet chocolate chips
1 tablespoon salted butter
1. Preheat the oven to 325*F. Line baking sheets with parchment
paper and set aside.
2. To make the chocolate sauce, melt the chocolate chips and the 1
tablespoon butter in the top of a double boiler, being careful not
to let it get too hot--the chocolate will burn and the butter will
separate. Set aside at room temperature until ready to use.
3. Cream the sugar and 1 cup butter until light and fluffy. Add the
vanilla extract and the flour, 1 cup at a time, and stir until well
incorporated.
4. Shape the dough into 20 1-inch balls and press them into
2-inch-long ovals. Place the cookies 2 inches apart on the baking
sheets and bake 17 to 20 minutes, until golden. Remove from the
oven and let the cookies cool completely.
5. Dip the flat side of each cookie into the chocolate sauce and
press the 2 chocolate sides together to make a "sandwich." Let the
cookies rest on the cooled baking sheet until the chocolate hardens
a little.
For more secret recipes visit The Secret Recipe Blog:
http://www.recipesecrets.net/blog
and NOW you can make them at home! Yippee!
PEPPERIDGE FARM MILANO COOKIES
Rich, dark chocolate sandwiched between two layers of shortbread
cookies.
Shortbread Cookies
3/4 cup light brown sugar, firmly packed
1 cup salted butter, softened
2 teaspoons vanilla extract
2 cups all-purpose flour
Chocolate Sauce
1 cup semisweet chocolate chips
1 tablespoon salted butter
1. Preheat the oven to 325*F. Line baking sheets with parchment
paper and set aside.
2. To make the chocolate sauce, melt the chocolate chips and the 1
tablespoon butter in the top of a double boiler, being careful not
to let it get too hot--the chocolate will burn and the butter will
separate. Set aside at room temperature until ready to use.
3. Cream the sugar and 1 cup butter until light and fluffy. Add the
vanilla extract and the flour, 1 cup at a time, and stir until well
incorporated.
4. Shape the dough into 20 1-inch balls and press them into
2-inch-long ovals. Place the cookies 2 inches apart on the baking
sheets and bake 17 to 20 minutes, until golden. Remove from the
oven and let the cookies cool completely.
5. Dip the flat side of each cookie into the chocolate sauce and
press the 2 chocolate sides together to make a "sandwich." Let the
cookies rest on the cooled baking sheet until the chocolate hardens
a little.
For more secret recipes visit The Secret Recipe Blog:
http://www.recipesecrets.net/blog