Homemade Milano Cookies

Preheat the oven to 325°F. Line a baking sheet with a silicon mat or piece of parchment paper.

In a large bowl, beat butter and sugar until fluffy (about 1 minute). To the butter and sugar, add the eggs and egg white. Mix until blended well.

Add in vanilla extract and mix until combined. Gradually add the flour and salt to the wet ingredients, mixing just until everything is incorporated together.Take a large ziplock bag and cut one of the bag corners so that you're left with a 1-inch opening.

Place a couple heaping spoonfuls of cookie dough into the bag, squeezing it down near the corner opening of the bag. Pipe 2-inch long logs onto the baking sheet, keeping the logs a couple of inches apart from each other. You should be able to fit 9 cookie dough logs on a standard baking sheet.

Bake the cookies for 13-14 minutes, or just until the edges begin to slightly golden. Remove from oven and allow them to cool on pan for at least 5 minutes before transferring to a wire rack to cool completely.

In double boiler (or a large bowl set on top of a small saucepan with boiling water - set on medium heat), melt chocolate until it's smooth (about 3 minutes or so).

Remove the bowl from the saucepan and allow the chocolate to cool (about 10 minutes).

Use a small spatula or spoon to spread/scoop chocolate onto the flat sides of the cookies. Gently press the cookies together to sandwich the chocolate in-between and squeeze the chocolate to the outside edges of the cookies.