Homemade Milano Cookies

Step 1

Preheat oven to 400 degree F. Cut 2 pieces of parchment paper and using a ruler draw 12-2 1/2 inch lines spaced about 3 inches apart. Place the papers written side down onto the baking sheets and set aside.

Step 2

Whisk together the flour, cornstarch, baking soda, and salt.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, beat butter, powdered sugar, and granulated sugar until light and fluffy, about 3-5 minutes. Add the egg and vanilla and beat until combined.

Step 4

Mix in the dry ingredients until there are no more dry spots. Finally, beat in the milk.

Step 5

Transfer the batter to a large piping bag fitted with a 1/2 inch round tip. Pipe the batter onto the lined baking sheets using the guides you marked earlier.

Step 6

Bake in preheated oven for 10-12 minutes. Remove from oven and let cool 5 minutes before transferring to a cooling rack. Repeat with remaining batter.

Step 7

To make the ganache, place chopped chocolate in a medium size bowl. Heat heavy cream in a saucepan until it begins to simmer (do not let it boil!). Pour over chocolate and let sit 2-3 minutes. Gently stir until combined and chocolate has completely melted. Allow to cool and thicken until spreadable consistency.

Step 8

To assemble the cookies, spread the ganache onto the flat side of one cookie and sandwich with the flat side of another cookie. Repeat with remaining cookies.