Mint Milanos – NOTPosted by in Food
I love Pepperidge Farm Mint Milano cookies. They are soft and sandy, with a lovely chocolate mint center. They are heaven if kept in the freezer. I had to try Martha’s version, which is called Mint-Chocolate Sandwich Cookies, in the Sept issue of Everyday Food.
I’m still heartbroken over this one. The trouble started with the dough (1 1/4 c flour, 1/2 tsp salt, 1 stick butter, 2/3 cup sugar, 1 tsp vanilla, 1 egg). You’re supposed to use a pastry bag to get it on the sheets. I actually got mine out this time and loaded it (usually I am a pastry bag-phobe). It didn’t work. The dough was so crumbly and dense, that it just sat in there like cement. I tried a baggie (the alternate method) and this blew a hole out the side of the bag. I gave up and rolled this into balls and flattened it on the sheets. I knew then I was in trouble – there was no chance it would have the right texture. Chill the dough, check. Bake for 15 min. Not quite! Mine took much longer.
Then make the filling. Melt 4 oz semisweet chocolate in one bowl. In another mix 3/4 cup powdered sugar, 1/4 tsp peppermint extract, and 4 tsp water. Cool the cookies and put one filling on one half and the other on the other half and stick it together. Mine proceeded to slide apart. So I let the two halves sit a while until the fillings firmed up, then stuck them together. It worked.
These, however, were horrible. Hockey puck tough. The mint was so minty and strong it gave me heartburn. Into the trash they went. Total, unmitigated disaster. And now I’ll have to buy a bag of Mint Milanos to console myself. Well, things could be worse I suppose:)
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