Condensed Milk Cookies
User Reviews
4.9
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Course
Dessert
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Cuisine
International
Condensed Milk Cookies
Description
Condensed Milk Cookies begin with mixing softened butter and condensed milk into a fine cream, then incorporating flour, salt, and vanilla for a dough with some stickiness yet manageable firmness. The dough rests chilled to firm up, making it easier to shape. Small portions are rolled into balls and baked until the edges show light browning, achieving a delicate crispness outside with a soft interior.
The cookies are cooled on racks before being dipped in a white chocolate and vegetable oil icing, which adds a smooth, glossy finish. Sprinkling almond flakes or dried fruit over the icing adds a mild crunch and visual appeal. After the icing sets, the cookies can be stored in an airtight container, keeping them fresh.
These cookies provide a gentle vanilla flavor with a subtle sweetness from the condensed milk, making them suitable as a sweet snack or dessert. The layered textures of crisp edges and creamy icing give a pleasant mouthfeel.
Ingredients
Ingredients:
- 110 g condensed milk
- 110 g butter
- 160 g flour
- 1 pinch salt
- 1 tsp vanilla extract
Icing:
- 100 g white chocolate
- 1 tbsp vegetable oil
- dried fruit
- almond flakes
Instructions
How to make CONDENSED MILK COOKIES:
- Mix the soft butter with the condensed milk until you get a fine cream.
- Add the flour, salt, and vanilla and mix.
- You will get a slightly sticky composition, but not very soft.
- Cover the dough with cling film and refrigerate for 1-2 hours.
- Preheat the oven to medium heat.
- Remove the dough from the refrigerator and break off walnut-sized pieces (or smaller).
- Form the dough into balls and place them on a tray lined with baking paper.
- Bake for 15-16 minutes, until lightly browned on the sides.
- Remove and place on a cooling rack to cool.
- For decoration, melt the chocolate in a bain marie with a teaspoon of vegetable oil.
- When the icing is homogeneous, take it off the heat.
- Dip the top of the cookies in the chocolate then put them aside, leaving space between them.
- Sprinkle over the almond flakes or dried fruit and let the icing harden.
- When the icing is hardened, transfer the cookies to an airtight tin, where they will keep for up to a month.
- They are soft and delicious, very simple to make, and go great with a cup of coffee.
Notes
User Reviews
Overall Rating
4.9
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