Vegan Millano Cookies
 

1/3 cup rice milk (or soy, almond, whatever you have)
3/4 cup sugar
1/2 cup oil
2 teaspoons pure vanilla extract
Scant 1 teaspoon finely grated orange zest
2 cups flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/4 teaspoon salt

6 ounces bittersweet or semisweet chocolate, chopped (or use chocolate chips)

Preheat oven to 350 F. Grease 2 large cookie sheets.

In a large mixing bowl, use a strong fork to mix together milk, sugar, oil, vanilla and zest.

Add half of the flour, along with the cornstarch, baking powder and salt; mix well. Add the remaining flour and mix until you have a soft, pliable dough.

Dust your dry hands with flour.

Grab about 1 tablespoon’s worth of dough and roll it into a ball, and then roll into a log that’s about 1 1/2 inches long. Flatten with the palms of your hand to create an oval that is 2 inches long and 1 inch across, then straighten the edges out with your fingers. Basically, if you know what a millano looks like, that’s the shape your going for.

Continue with the rest of the dough, flouring your hands before you form each cookie, until you have 16 cookies placed about 1 inch apart (they don’t spread much.)

Bake for 14 to 16 minutes, until tops are firm and edges are ever so slightly browned. Remove from oven and let rest for 2 minutes. Use a thin, flexible spatula to transfer to a cooling rack. Meanwhile, bake your next batch and melt your chocolate*.

Once cookies are cool enough to handle (only about 10 minutes), take a cookie and dip the bottom into the chocolate. Then take another cookie and dip it, and place the dipped sides together to form a sandwich. Don’t press them hard lest the chocolate smush out. Place them on a tray or several plates that will fit in your fridge. Continue with the remaining cookies until you have 16 sandwiches. Have a wet rag at the ready to wipe your fingers between putting the cookies together, to avoid chocolate fingerprints on the cookies.

Place cookies in the fridge to set for at least an hour. Bring back to room temperature before serving (about 1/2 an hour.)

Re: Vegan Millano Cookies
 

:yum Kat, I'm really enjoying all of your recipes! Thanks! :grin

Re: Vegan Millano Cookies
 

Oh good! They're not actually mine though. :giggle I'm finding them all over the net and changing the words a bit. :sillygrin

Re: Vegan Millano Cookies
 

I do that, too! Still glad you're sharing! :sillygrin