[pinit] Missing Milano cookies now that you’re gluten free? No more. With this gluten free cookie copycat recipe that is a true clone of Milanos, miss them no more!
Oh, Pepperidge Farm. Who needs you? Truth? I pretty much figuredIneeded you. Now, not so sure. Okay, fine. I still want you. I want you to make me some gluten-free Milano cookies so I can just swipe a bag off the shelf & have me some instant gratification. But I know my a** doesn’t want that. Gale Gand did it first with her “Milan Cookies” recipe. I adapted it. I hope she doesn’t mind. She has such a nice, alliterative name. And a TV show. A virtual embarrassment of riches. I’m sure she won’t mind. (right?)
Pipe out the dough with a plain pastry tip. It doesn’t much matter if the ends stick up.
Or curl over a bit. Just space them nicely on the pan, since they’ll spread as they bake.
And look like this. Better to underbake than overbake. When they are beginning to brown around the edges, like this, they’re ready. Cool them on the pan for a few.
Then transfer them to a wire rack to cool completely. And you make the ganache filling. I’ll tell you all about it.
Then turn ’em over & line ’em up.
Spoon ganache on half of them. Assemble, and allow the chocolate to set.
Then serve with chilled Egg Nog. Who needs sugar plums? I’ve got visions of this dancing in my head. Save some for Santa.