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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 54 cookies (3/4 by 2 inches), 1/2 inch apart, onto two parchment-lined baking sheets. Chill until firm, 20 minutes. 3. Preheat oven to 325 degrees, with racks in the upper and lower thirds. Bake until cookies are light golden at edges, about 15 minutes, rotating sheets halfway through. Transfer immediately to wire racks and let cool. 5. Melt chocolate in a glass bowl in the microwave, about 1 1/2 minutes stirring every 30 seconds. In another bowl whisk together confectioners’ sugar, peppermint extract and 4 tsp water. 6. With a table knife or small offset spatula, spread chocolate on flat side of half the cookies and mint glaze on the other half. Sandwich cookie halves together. If your chocolate doesn't set, put it in the refrigerator until it hardens. Cookies can be stored in an air-tight container up to 5 days Source: http://www.handletheheat.com/2010/10/homemade-milano-cookies.html |
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