For some time I had heard of these Condensed Milk Cookies. They are simple but very nice; you can sprinkle with sugar before baking or stick them together with Dulce de Leche, Nutella or jam after baking.
They do not grow in the oven, and they keep their shape and are easy to work with. Highly recommend.
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Condensed milk cookies
30 cookies 2″ diameter
- 250 grams of all-purpose flour
- 1 teaspoon baking powder
- pinch of salt
- 80 grams of cold butter
- 1 teaspoon vanilla extract
- 175 grams of condensed milk (not the whole can)
- 1-3 tablespoons water
- In a medium bowl place the flour, baking powder, and salt stir with a fork.
- Add the diced butter and work with a fork or by hand until crumbs form.
- Add condensed milk, is a little less than half the can, stir while you add. Then work with your hands to form a soft dough. Add water if necessary to create the dough.
- Refrigerate for 30 minutes.
- Preheat oven to 400F or 200C.
- Flour the counter and roll the dough until 3-4 mm thick.
- Cut with cookie molds and place on baking sheet coated with silicone paper, aluminum foil or buttered.
- You could paint with milk and sprinkle with sugar or put some jam on top; I used orange marmalade for some.
- Bake for 8-10 minutes until edges are golden brown.
- Remove from oven and let stand on the baking sheet for 3-5 minutes, move to a wire rack and let cool completely.
Translated and adapted from the blog