Mint milanos have become one of my most requested cookies of the holiday season. I started making them a few years back as a component of a chocolate dessert on one of my restaurant menus. I found they were a playful twist to add to a plated dessert, and right away they were a hit. I quickly learned that as soon as anyone hears the word milano, they smile, and are eager to try. Like me, the recipe has evolved over the years.
I now use my melt in your mouth butter cookies and white chocolate peppermint ganache which work extremely well together. The butter cookies have so much flavor, and when baked take on a slight golden color that just taunts you till you try one. I rolled them out really thin for these to get that milano effect I wanted to achieve. They are on the delicate side because they are all butter which translates into crazy good! For the filling I made a white chocolate peppermint ganache using Callebaut white chocolate and pure peppermint extract. It is so important to use good quality white chocolate and pure peppermint extract, trust me! The ganache is smooth and silky making it a perfect match for the butter cookies. You might have a little ganache left over, but I promise it won’t last long. A little left over ganache, some Valrhona cocoa powder, warm milk, and possibly a shot of Baileys…. I might have concocted something like that, so I’m just putting it out there! Okay back to the milanos, once they were filled I melted some white chocolate and drizzled it over them. I used a paper cornet, which is just a small piping bag made of parchment paper, but a ziploc bag works just as well. I repeated this with pink chocolate to give it a little pop of color, and really, because it’s me here. I just want to mention that when you drizzle chocolate like this make sure your chocolate is warm enough that it’s fluid to achieve a smooth, clean look. I popped the cookies in the fridge to set, and then I dusted them with a very light pink pearl dust. The dust didn’t add any color, it just added a slight shimmer. The finished cookies have a soft, pretty look, and they just twinkle when the light hits them.
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| A close up shot shows the little bit of sparkle that the pearl dust adds |
Melt in Your Mouth Butter Cookies
- 3 sticks unsalted butter, at room temp.
- 1 cup powdered sugar
- 1t. salt
- 1T. vanilla bean paste – You can use vanilla extract, but I really like how the specks of vanilla beans look in the cookies.
- 2 & 1/4 cups AP flour
- Cream butter and sugar till light and fluffy.
- Add vanilla bean paste.
- Mix in flour and salt just till combined.
- Wrap in plastic wrap & refrigerate till well chilled, at least 2 hours.
- Roll out dough while it is still firm. You can be generous with the flour on your work surface and rolling pin. If it gets too soft and sticky pop it back in the fridge.
- Cut out snowflakes and bake at 350 degrees for 10-11 minutes, rotating once halfway through. I recommend popping the cookies in the fridge or freezer for about 20 minutes prior to baking so they keep their shape.
- Store in an air tight container at room temp till ready to use.
*Note: You can make this dough, roll it, cut out shapes, and freeze them in advance.
White Chocolate Peppermint Ganache
- 10 ounces good quality white chocolate, I use Callebaut
- 2/3 cup heavy cream
- 1t. pure peppermint extract
- Bring heavy cream to a scald.
- Pour over chopped white chocolate and stir until mixture is smooth.
- Add peppermint extract.
- Stir ganache every often till it comes down to room temp. Once it is cool, cover and refrigerate till ready to use.
Assembly
- Sandwich cookies with ganache. I made my ganache 2 days ahead of time, so when I was ready to assemble I set it out on the counter for about 10 minutes till it was pliable.
- I melted white chocolate and using a paper cornet, a small piping bag made from parchment paper, I drizzled it across the cookies. You can also use a small ziploc bag for this. Just fill, snip a small corner hole, and drizzle.
- Repeat the above with pink chocolate drizzling in the opposite direction. Refrigerate when done.
- Once chocolate is set I brushed them with a very light pink pearl dust.
Tips
*The quicker you drizzle the chocolate, the cleaner the lines will look.
*Butter cookies are delicate, so handle gently.
*Store cut out snowflake dough in the freezer to get ahead.
Joan@chocolateandmore says
>These look perfect, pinned this so I can try soon, hugs!
Amber, RD says
>Beautiful cookies and they sound delicious!
Brooks Walker says
>Glad I saw your tweet to remind me to get over here for a closer look at these gems. I love what the pearl dust does for an already fabulous cookie. I enjoy your work and you're always a source of inspiration. Happiest of holidays to you & yours!
Cajunlicious says
>Beautiful and I love the flavors, white chocolate and peppermint, yum!
Hester @ Alchemy in the Kitchen says
>These cookies are absolutely beautiful! They are little works of art. Like that the leftover ganache didn't go to waste 🙂
Jenni (Traveler for Good) says
>These look so beautiful! I also love the thought that turns left over ganache into a winter cocktail…
Parsley Sage says
>I just love how sparkly all your food is 🙂 I can see why this is so requested, those are some amazing treats!
Buzzed
WineDineDivas says
>Thank you for sharing – they are just Gorgeous!!!
Jill | Dulce Dough says
>These are absolutely beautiful–love the pretty pearl dust! And I bet they taste as wonderful as they look!
Missy ~Cooking For Two says
>Phenomenal. Just gorgeous!
freeeatsfood.com says
>So delicate and beautiful! What a wonderful holiday treat. Lovely decorating too. 🙂
Jen says
>Your cookies are absolutely gorgeous! Congrats on Top 9!
SJ@afoodieaffair says
>These look fantastic! I'm with you, I love everything that sparkles!
Becky says
>These snowflake cookies are amazing, I love the pink shimmer, gorgeous.
Congrats on the Top 9 today!
Barbara Bakes says
>What a perfect holiday cookie. Love the extra shimmer.
Baker Street says
>Wow! These are gorgeous! Congratulations on top 9 today! Well deserved! 🙂
Stephanie @ Eat. Drink. Love. says
>These are so beautiful! I love the pearl dust!!
Amy says
>These are so pretty! They sound delicious as well! Vanilla is always my favorite, and the white chocolate is a nice addition :)!
Amalia says
>These look so beautiful! I love the pink white chocolate drizzled on top 🙂 Great for the holidays!
janet@fromcupcakestocaviar says
>Oh wow, these look delicious… AND beautiful. I could eat a ton of these lol. And then WEIGH a ton but what a way to get fatter 😀
Lizzy says
>So fabulous! Your icing is simple yet stunning! I need to remember this technique!
Eftychia says
>Another must try from you! I have a new set of Christmas cooking cutters so I think I will give them a try soon. Thanks!
thepurplespoon says
>these are beautiful! they look so good and what a great idea!!
momdecuisine.net says
>Those are so pretty, I can see why they are requested often for the holidays. I especially love the idea of a white choc peppermint ganche!
Kim Bee says
>I promise I am not 5 years old despite doing this- squee, they are pretty and sparkly and shiny and pink and I lurve them. Really, I am a grown up.
Ann says
>Your description of peoples reactions to the world "Milano" is spot on! I love them and these are So beautiful! Thanks for sharing….stunning!
Cassie/Bake Your Day says
>What a great idea! I can definitely understand why these would be highly requested. Love mint, especially with white chocolate!
Jen at The Three Little Piglets says
>I can see why they're the most requested cookie!!! So pretty!
Happy When Not Hungry says
>Beautiful cookies! Love that ganache too!
Samantha @ Ferraro Kitchen says
>These are gorgeous! I tried to make a white chocolate and peppermint cookie last week but I didnt do well with the white chocolate? Its good quality and I tried to melt it with a double boiler but it was so thick, it was terrible! I'm wondering if I should add heavy cream like you did?
BigFatBaker says
>These are so gorgeous! Sandwich cookies are always good and perfect to share 🙂
Cucina49 says
>Those are really lovely–and I totally agree, good white chocolate is a must. Callebaut is one of my favorites too.
Tina says
>You always have posts that have a delicious base recipe, but you do not stop there. The extra touches of flavor and decoration is what gives them that "Buttercream Blondi" trademark. As usual, I like the tasty base recipe but am really loving your trademark on these. Have a wonderful day!
Jaime says
>Oh, they are so pretty!! Would make such lovely gifts. xx
Elisabeth says
>Wow, these are amazing little delicate pink snowflake cookies, Meghan! I carefully read your recipe, and love it! Just bought some more cut-out shapes, including snowflakes. Looking forward to making these yummy butter cookies!
xoxo
Kiri W. says
>Ooooh, don't you know I love milanos to death! I'd totally love these – except the mint, that I leave to my wife. Great, great recipe!
Shannon says
>Beautiful!! I love white chocolate and peppermint together.
Erin @ Dinners, Dishes and Desserts says
>These are stunning! They sound amazing! I need more days until Christmas – I can't fit all the baking in!
Maggie says
>Oh my word these are beautiful! I bet they taste even better too!! I would love to try these and add them to my holiday baking arsenal…I think there's room for one more cookie in there. 🙂
The Souper says
>Adorable cookie. Looks like fun to decorate, too.
The Souper