We love the Pepperidge Farms Milano Cookies (though the Geneva cookies are my personal favorite). I ran across this recipe while researching cookie sandwiches and knew we’d need to give it a try.

The recipe itself isn’t very difficult and is pretty standard so I’ll skip any commentary there. Once I had everything mixed together I noticed it was a pretty thick dough and it reminded me of sugar cookies. I tried piping the dough out onto the parchment paper but that didn’t work so I improvised and piped long stripes (similar to what you’d do with an eclair) and then lightly pressed it into the shape I wanted. I popped those in the oven and waited to see how they’d look once baked. They were a little bigger than an actual milano cookie and spread out a little more than expected, but otherwise they looked good!

The ganache was easy to make and spread nicely onto the cookies. Because the cookie part was a little thicker than it should be the ganache did run out a little when you bit into it, but it tasted really good. I might try and roll the dough out and then use a cookie cutter next time to see if I can get the cookies a little thinner. This was a very good and easy recipe (other than my issue with the piping of the dough) and husband and I both felt like these actually tasted better than real milano cookies! Win win!

Recipe Used: Baked Ambrosia