Nutella Milano Cookies

It’s finally Friday, and I could not be happier. I’m hoping that this obnoxious rain clears up by tonight, as Kramer and I have plans and I hate walking around in the rain in the city – umbrellas, they do nothing. Tonight, we are going to grab some take-out at one of our favorite spots, The Meatball Shop, then head home to watch our weekly Thursday night television (most likely followed by as many episodes of Battlestar Galactica that we can squeeze in), before heading out to see Morgan‘s improv team, Dreamboat, perform at Under St. Mark’s. On Saturday, Kramer got me a new waffle maker, so I’m sure that we will eat copious amounts of waffles (while watching more BSG) before heading out to Long Island City for dinner at The Alewife. They apparently have an insane beer selection, so I’m excited already. On Sunday, we will, believe it or not, be watching more Battlestar Galatica, and maybe head a few subway stops down the line for brunch somewhere tasty. It’s going to be a delicious weekend, to say the least.

Speaking of Morgan, I made these for his birthday last week, and whether he was just being nice or not, he seemed to like them. I know that Kramer and I ate, oh, I don’t know, about 5 cookies apiece before bringing them over to Morgan’s apartment, but they were just too easy to scarf down. They certainly tasted just like the boxed variety, but better, because they were filled with beautiful, beautiful Nutella. The cookies were thin and crispy, so they are perfect for dunking in some coffee or milk, and because of how thin and delicate they are, you’ll probably eat more than your fair share before you know it (and hey, sometimes you just need to indulge in more than just one cookie). I always have fun recreating childhood classics like these, and I know that you will, too.

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Nutella Milano Cookies
Last weekend, we partied pretty hard, with Morgan and Rachel, as you can see.

Nutella Milano CookiesMorgan going in for the kill!

Nutella Milano Cookies
It really tuckered Kramer out, even into the next day.

Nutella Milano Cookies
Your ingredients.

Nutella Milano Cookies
Beat together your cubed butter.

Nutella Milano Cookies
And your powdered sugar.

Nutella Milano Cookies
And separate your eggs and egg whites.

Nutella Milano Cookies
Beat in your egg whites, vanilla, then add in your flour and beat until combined.

Nutella Milano CookiesNutella Milano Cookies
Place your batter in a piping bag.

Nutella Milano Cookies
And pipe 1-inch wide and 2-inch long strips of dough onto your parchment lined baking sheet.

Nutella Milano Cookies
Bake until slightly golden on the edges, let cool, then flip over every other cookie so you can spread the Nutella on one side.

Nutella Milano Cookies
That’s the stuff.

Nutella Milano Cookies
Just spread a bit of Nutella on one side of every other cookie.

Nutella Milano Cookies
Then sandwich them all together – it’s that easy.

Nutella Milano CookiesNutella Milano Cookies
These will keep well in an airtight container at room temperature for up to 3 days. They are great on their own or served alongside coffee or tea.

Nutella Milano Cookies
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Prep time: 
Cook time: 
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Ingredients
  • ¾ cup unsalted butter, room temperature and cubed
  • 2½ cups confectioners sugar, sifted
  • 6 egg whites (you can save the yolks to use later or discard them entirely)
  • 2 teaspoons vanilla extract
  • ¼ teaspoon lemon zest
  • 2 cups all-purpose flour
  • ½ cup Nutella (or more, if needed)
Instructions
  1. Preheat your oven to 350 degrees F. Beat together your butter and confectioners sugar until creamy, about 3-5 minutes. NOTE: It is extremely important that your butter is room temperature and not cold at all when you do this, as the sugar will form crumbs instead of becoming creamy if it is cold. Add in the egg whites a bit at a time, mixing as you go, then add in the vanilla extract and lemon zest. Scrape the bottom of the bowl with a spatula to ensure that the mixture is evenly combined.
  2. Gradually add in the flour and mix until just moistened. Place the cookie batter in the fridge or freezer for 5-10 minutes, just to firm it up a bit. You can also wrap the bowl in plastic wrap and leave the batter in the fridge overnight. When you are ready to bake, place your batter in a piping bag with a small tip, about ⅓-inch around, and pipe out 1½-inch long strips of batter (alternatively, you can use a plastic baggie to do this, but be careful/gentle) onto a parchment lined baking sheet. Bake for 10-12 minutes, until the edges are golden brown and the cookies are set. Let them cool on the sheets for a few minutes before removing to another surface to cool compeltely.
  3. Match up your cookies with their similarly shaped partner and spread your Nutella on one flat side, then sandwich it with the other cookie. Repeat this until you have used all of your cookies. I used muffin cups to place the cookies in and serve them, and they keep well in an air-tight container at room temperature for up to 3 days.

 

26 Responses

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  3. Michelle says:

    Ooo those look good, Milano would be proud… but those egg yokes left over make me think fresh pasta or perogies. Yeah, would have been too much for poor Kramer (he looks so cute!!! Is that a spot of drool on his arm – jk lol) M

  4. Yes, yes, yes! Love anything Nutella!

  5. Emily D. says:

    I kind of hate piping because I can’t do anything neatly, but I think I might have to deal with it to make these.

  6. These look fantastic! But really, isn’t everything involving Nutella? 😉

  7. Deanna B says:

    I’m glad to see you have the same kind of hardcore weekends I have. Board games are super exhausting when you’re as competitive as I am.

  8. Sounds like you have a great night planned, I love the Meatball shop!

    These cookies look fabulous.

  9. Amanda says:

    It sounds like you and Kramer have the same time-honored tradition of sci-fi weekend that I had with my last roommate! It’s a wonderful one, isn’t it? (We got through some Doctor Who and all seven seasons of Star Trek: Deep Space Nine before I moved out!)

    These cookies look amazing, though, and I hope I’ll get the chance to give them a try sometime soon!

  10. carianne says:

    So. Um. Not a fan of Nutella, I’m afraid. I can’t tell you why because I like hazelnut and love chocolate so seems like a natural combination, but I just don’t. What would you recommend instead? Maybe just a simple melted chocolate/butter spread? I adore Milanos so it would be lovely to be able to make them myself.

  11. liz says:

    Had never really occurred to me to make my own Milanos – these look fantastic!

  12. Erika says:

    All the zillions of recipes made with Nutella. But it still taste excellent straight out of the jar. 😉

  13. Fredericka says:

    Can these be made using aluminum foil instead of parchment paper? I have all the ingredients, but I don’t want to run to the grocery tomorrow.

    Thanks for the fabulous idea!

    • Sydney says:

      I really don’t think so – I imagine them sticking to the foil and having it peel up when you make it. I’d probably go for a really well greased/buttered plain pan instead of foil, if anything.

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