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I made some sugar cookies one day and because they were too sweet for me I decided to spread some bittersweet chocolate on them to cut the sweetness and WOW, they reminded me of the Pepperidge Farm Milano cookies I loved so much. Only thing you have to remember when making these is to chill the dough very well and cut the cookies off to be baked as thin as possible. I like crispy cookies anyway and this is the only way I can get the dough hard enough to shave off the cookies with my bench knife. That's the key to these "sandwich" cookies. also, I use shortening that is a mix of vegetable and animal fats. That might make a difference in the taste or crispness of these cookies. I'm guessing at the amount of cookies since it depends on the size and shape you make but I've found that this is a soft dough until it's refrigerated and then the roll is kind of a 1" thick oval so the cookies, when assembled, actually resemble a Milano cookie.
Units: US | Metric
Serving Size: 1 (1568 g)
Servings Per Recipe: 1
The following items or measurements are not included:
bittersweet chocolate chips