Adapted from Orange Milano Cookies - Saving Room for Dessert (savingdessert.com)
- 5 cups unbleached all-purpose flour
- 1 teaspoon salt
- 2 cup unsalted butter room temperature
- 2 2/3 cups granulated sugar
- 4 whole eggs
- 2 egg white
- 4 teaspoons vanilla extract
- 20 ounces dark chocolate chips
- zest of two lemons or oranges placed on a paper towel lined plate
Instructions
- Preheat oven to 325°F.
- In a medium bowl combine the flour and salt. Set aside.
- In a large mixing bowl combine the butter and sugar and beat with a mixer until light and creamy. Add the whole eggs, egg white and vanilla. Beat on medium-high until light and fluffy. Gradually add the flour mixture and beat on low until combined.
- Prepare two sheets of parchment paper marked on the back with 3 rows of lines 2 inches wide, and 1 inch apart, then turn the paper over and place it on a baking sheet. Scoop the batter into a pastry bag or large Ziploc bag with a ½-inch hole cut at the end. Pipe the batter into 2-inch long strips about ¾ inch wide and 1 inch apart.
- Bake for 15-18 minutes or until the edges are lightly browned. Remove from the oven and rest the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool.
- Match up the cookie halves in pairs of similar shape and size.
- Place the dark chocolate chips over a double boiler until melted and smooth. Remove from the heat and cool for about 10 minutes.
- Spoon the melted chocolate onto one cookie half and sprinkle with a pinch of orange zest. Gently press the other half on top and set on a rack until the chocolate is set. Repeat with the remaining cookies. Store in an airtight container.
