The orange Milano cookie is one of my favorite store-bought treats, not that I eat many store-bought cookies these days. I remember when the Milano came in regular chocolate, mint, or orange; now there are raspberry, banana, and all kinds of varieties. While these cookies aren’t a copycat Milano, they’re very similar taste-wise.
Over Christmas, I had an idea to combine orange zest with miniature chocolate chips in a shortbread, and the result was very Milano-esque. These treats have been a very big hit, and are on their way to my dear friend Carrie’s son, Sam, at college. He’s a baker, too.
Ingredients
- 1 cup butter, at room temperature
- 3/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- zest of 1 orange
- 2 1/3 cups flour
- 1/2 cup miniature semisweet chocolate chips
Preparation
Preheat oven to 300 degrees. Lightly grease two 8-inch round cake pans.
Divide dough in half and press into the bottoms of the cake pans, using the palm of your hand to create an even surface. Prick all over with a fork.
Bake for 30-32 minutes, until the edges are golden brown. Remove from oven and gently loosen the sides, then allow to cool in the pans for 5 minutes. Gently flip onto a cutting board and slice each round into 12 wedges, then place wedges on a wire rack to cool completely. Makes 24.
amy bakes in the 'burgh 