Daring Bakers: Milan Cookies with Lemon Ice Cream

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

For this month's Daring Bakers Challenge, I was excited to see that we could make Milan cookies. I guess everyone is familiar with the classic Pepperidge Farm line of Milano Cookies, so these were fun to make using Gale Gand's recipe. The cookies are light and lemony with a layer of orange flavored chocolate sandwiched in between two cookies. Since the cookies have a lemon flavor to them, I thought a lemon ice cream would be nice to serve alongside. If you wanted something even lighter, you could serve the cookies with a lemon sorbet using the recipe from this post. Remember when making your ice cream or sorbet, it is so easy - make the mixture in the morning, stick it in the fridge to get well chilled and when you're ready for ice cream, it only takes about 20-25 minutes in your ice cream maker.

Milan Cookies
for a printer friendly recipe, click here

• 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
• 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
• 7/8 cup egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
• Cookie filling, recipe follows

Cookie filling:
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested

1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.

Lemon Ice Cream

2 cups half n half
1 cup whipping cream
3/4 cup sugar
1 tablespoon grated lemon zest
juice of 1 lemon

In a small saucepan, heat all ingredients over medium heat until sugar is dissolved. Transfer mixture to a 4 cup Pyrex or any other heatproof bowl and refrigerate until well chilled. Place in ice cream maker for 20-30 minutes.

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  1. The correct name of those cookies is "Lingue di Gatto" that means "Cat's tongues"


  3. They look wonderful. I love the idea of pairing with lemon ice cream, yum!

  4. Your milano cookies look delicious. The lemon ice cream sounds like a perfect accompaniment!

  5. On a hot day like today the lemon ice cream sounds incredible! And the cookies look great too!

  6. Lemon ice cream sounds like the perfect compliment to these cookies!

  7. They Look delicious... can't wait to try them soon..

  8. mmm i would never think of that combo but i bet it was lovely!

  9. I love those peppridge farm milanos. They are my fav store bought cookie. Your's of course are much better. Lemon and chocolate are meant for each other.

  10. You changed your header. I like it and I love the tag line..cooking fresh...I had to come back and say that.

  11. I just told Larry last night that I think we need an ice cream machine. I'm not a big fan of ice cream, but LEMON ice cream. Oh, yeah! Cookies and ice cream look mah-velous, dahling.

  12. No more Pepperidge Farm for me :)! I love Milano's and the lemon ice cream.. perfect for these muggy days we've been seeing. Yummy, Elaine!

  13. They are absolutely delicate and beautiful!
    Love your lemon ice cream!

  14. Its yummy..........
    Good post.....

    Every one should read this ....
    thanks for sharin with us......


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