Milano Cookies

[COOK TIME: 10 MIN]Ingredients
12 tablespoons unsalted butter, softened
2 1/2 cups powdered sugar
7/8 cup egg whites (from about 6 eggs)
2 tablespoons vanilla extract
2 tablespoons mint extract
1 1/2 cups all purpose flour

Cookie filling:
1/2 cup heavy cream
8 ounces semisweet chocolate, chopped
1 teaspoon orange zest

Directions
In a mixer with paddle attachment cream the butter and the sugar.
Add the egg whites gradually and then mix in the vanilla and mint extracts.
Add the flour and mix until well mixed.
With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
Bake in a preheated 350 degree oven for 8-10 minutes or until light golden brown around the edges.

Place cookies on rack to cool and continue on to the next batch, repeat until all the batter is gone.

After all cookies have been baked and cooled scald cream in a small sauce pan over medium heat.
Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
Set aside to cool (the mixture will thicken as it cools).
Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
Repeat with the remainder of the cookies.

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These came out just as I was expecting.

The batter seems to last forever, be warned.

If the batter doesn't "spread" as the directions states

use a spoon to "paint" into the shape desired.

I plan to try other versions in the future.

The cookies tend to stick if stacked

So I placed a layer of cookies on a large plate

covered with a sheet of parchment

followed by a layer of cookies...etc.

Sooooo worth the time it takes to make.