Milano Cookies

Ingredients

• 1 stick (113 grams) unsalted butter, (at cool room temperature)
• 2/3 cup (133 grams) granulated sugar
• 1 teaspoon vanilla
• 1 large egg, (at cool room temperature)
• 1 1/4 cups (159 grams) all-purpose flour
• 1/2 teaspoon fine sea salt
• 4 ounces (113 grams) semisweet chocolate chips
• 3/4 cup (94 grams) powdered sugar
• 1/4 teaspoon pure peppermint extract
• 3-4 teaspoons water

Steps

1. 1

   In the bowl of an electric mixture, use the paddle attachment to beat the butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the bowl. Add the vanilla and egg and beat to combine. With the mixer on low, gradually add the flour and salt and beat until just combined.

2. 2

   Transfer dough to a quart-size zip-top bag. With scissors, snip a 3/4-inch hole in one corner (or use a pastry bag with a plain tip). Pipe about 24 logs about 3 inches long, spacing 1/2 inch apart, onto two parchment-lined baking sheets. For best results, chill until firm, about 30 minutes.

3. 3

   Preheat the oven to 325°F. Bake until cookies are light golden at the edges, about 15 minutes, rotating sheets halfway through. Transfer to wire racks and let cool.

4. 4

   Melt the chocolate chips in a small heat-proof bowl in the microwave for about 1 1/2 minutes, stirring every 15 seconds, until smooth.

5. 5

   If desired, in a separate bowl, whisk together powdered sugar, peppermint extract, and 3 to 4 teaspoons of water.

6. 6

   With a small offset spatula, spread the melted chocolate on the flat side of half the cookies and mint glaze on the other half (if using). Sandwich cookie halves together.

7. 7

   Cookies can be stored in an airtight container up to 5 days.