Umm... how do I put this. It was a great idea but not-so-great recipe. There was too much baking powder and that led to pockets of sharp sourness. Other than that really unfortunate glitch, the cookies had a beautifully crunchy shell but were not crunchy all the way through. The condensed milk worked its magic here, the cookies giving of a wonderful milky aroma. The condensed milk and vanilla somehow elevated the buttery-ness of the cookies. In short, these were milky, buttery and crunchy. What more could you ask for?
Condensed Milk Cookies
adapted from here
makes 54
I have reduced the baking powder by a 1/2 tsp (it was originally 2 tsp) so that the cookies would not taste sour due to an excess of baking powder.
1 cup unsalted butter
1/2 cup sugar
1/2 can condensed milk
3 cups cake flour
1 1/2 tsp baking powder
3/4 tsp salt
1 tsp vanilla extract
Stir together the flour, baking powder and salt. Cream the butter and sugar until creamy. Beat in the condensed milk and vanilla. Mix in the flour mixture until just incorporated.
Roll the dough into rough 1 inch balls and bake at 350F for 15 minutes or until the cookies start to brown.
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