Alyssa Milano Cookies (Homemade)

Another month goes by, another dessert to make for my dad. This month I would be flying to see him, so I could pick a dessert that didn’t need to ship well, but hopefully could pack well. When we were picking the desserts for this year, he wanted to try a new kind of cookie. I pulled up my bookmarked recipes, and he was interested in the Homemade Milanos, created by Bravetart. I found the recipe through Serious Eats and had been eager to make them. I figured that cookies were easy to pack, but these might break if shipped, so a May visit was the perfect time!

As for the name,

my full first name is “Alyssa” and my dad realized that calling them Alyssa Milano cookies was too easy for him to ignore. So, they are not just homemade, but they sound famous now, too! (Sidenote—Alyssa Milano and I actually have the same initials, too, which I always thought was funny. My parents picked my name before hearing of the actress, and it remained an unusual name for most of my school career. It was nice to know that someone famous shared it when it got butchered all the time by different strangers and teachers. I wonder if she ever had the same trouble?).

I changed the steps a bit because some did not work for me as well as I had hoped. No biggie. In the recipe, she suggested using a piping bag with a ½ inch plain tip. I did not have a tip big enough or even a big plain one. I used my 1M Wilton tip to pipe out the cookies.

I looped around as needed to make them wider if I wanted fatter cookies. As for the texture from my non-plain tip, it didn’t matter. The ingredients were straightforward, and you probably have most of them already in your pantry.

Ingredients/Directions for Cookie part of Milanos

  • 4 oz butter
  • 3.5 oz sugar
  • 2 oz corn syrup
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ oz powdered milk
  • 1 teaspoon flavoring (I used vanilla extract)
  • ¾ oz cornstarch
  • 8 oz flour
  • 1 egg
  • 2 egg whites

Preheat the oven to 300 degrees and prep 2 cookie sheets with parchment.

With a mixer, cream together the first 7 ingredients for about 5 minutes until light and fluffy. Scrape down the bowl as needed during the creaming process.

Meanwhile, sift together the cornstarch and flour.

With the mixer still running, add the whole egg and mix until fully incorporated. Turn the mixer to low and add in half the flour mixture. After that has mixed in well, add one egg white. Repeat with the remaining flour and egg white and mix until homogeneous.

To make the piping go more easily, put a small bit of batter under each corner of parchment. This helped keep the parchment in place while piping.

Then, simply pipe out the cookies into whatever shapes you want. Try to make 2 of the same as you make them so you can pair them later.

I smoothed out half of the cookies to see what would happen, and it didn’t make any difference in baking, so if you have ridges like mine, it’s ok.

Bake for at least 25 minutes. Mine baked until they were slightly browned, but their texture ended up more like Cakester versions of Milanos. So, next time I would bake them for longer.

I baked one cookie sheet at a time, so when the second one was almost done baking (and the first was cooling) I began making the filling.

Directions/Instructions for Cookie Filling

  • 2 oz cream
  • 4 oz chocolate, chopped (you can use dark or milk)
  • 1 teaspoon vanilla extract (or change to make a different flavor)
  • Pinch of salt

Heat the cream in a small saucepan until it reaches a simmer.

Meanwhile, place the chocolate, vanilla, and salt in a bowl. Remove the cream from heat and pour over the chocolate mixture. Let sit for a minute then begin whisking until everything is smooth.

Put in the fridge to cool and harden slightly. When the ganache is less liquidy and more “filling-like”, it is ready to be spread on the cookies.

All paired!

Pair the cookies and spread a small amount onto each cookie using a spatula (you can also use a piping bag). Close the cookies carefully and set aside. Store in an airtight container.

Ingredients/Directions for Cookie part of Milanos without pictures

  • 4 oz butter
  • 3.5 oz sugar
  • 2 oz corn syrup
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ oz powdered milk
  • 1 teaspoon flavoring (I used vanilla extract)
  • ¾ oz cornstarch
  • 8 oz flour
  • 1 egg
  • 2 egg whites

Preheat the oven to 300 degrees and prep 2 cookie sheets with parchment.

With a mixer, cream together the first 7 ingredients for about 5 minutes until light and fluffy. Scrape down the bowl as needed during the creaming process.

Meanwhile, sift together the cornstarch and flour.

With the mixer still running, add the whole egg and mix until fully incorporated. Turn the mixer to low and add in half the flour mixture. After that has mixed in well, add one egg white. Repeat with the remaining flour and egg white and mix until homogeneous.

To make the piping go more easily, put a small bit of batter under each corner of parchment. This helped keep the parchment in place while piping. Then, simply pipe out the cookies into whatever shapes you want. Try to make 2 of the same as you make them so you can pair them later.

Bake for at least 25 minutes. Mine baked until they were slightly browned, but their texture ended up more like Cakester versions of Milanos. So, next time I would bake them for longer.

I baked one cookie sheet at a time, so when the second one was almost done baking (and the first was cooling) I began making the filling.

Directions/Instructions for Cookie Filling

  • 2 oz cream
  • 4 oz chocolate, chopped (you can use dark or milk)
  • 1 teaspoon vanilla extract (or change to make a different flavor)
  • Pinch of salt

Heat the cream in a small saucepan until it reaches a simmer. Meanwhile, place the chocolate, vanilla, and salt in a bowl. Remove the cream from heat and pour over the chocolate mixture. Let sit for a minute then begin whisking until everything is smooth. Put in the fridge to cool and harden slightly. When the ganache is less liquidy and more “filling-like”, it is ready to be spread on the cookies.

Pair the cookies and spread a small amount onto each cookie using a spatula (you can also use a piping bag). Close the cookies carefully and set aside. Store in an airtight container.

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One thought on “Alyssa Milano Cookies (Homemade)

  1. Pingback: Strawberry Lemonade Sorbet | fudgingahead

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