Quick Cooking with Karin Calloway: Condensed Milk Cookies

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AUGUSTA, Ga.- I love baking cookies and I’m always on the lookout for a versatile cookie dough that can be used in a variety of ways. This week’s recipe for Condensed Milk Cookies can be used to create cute round cookies covered in sprinkles or thumbprint cookies and even can be rolled and cut for sugar cookies. I’ve begun the recipe by letting a cup of butter come to room temperature.

Cream the butter and sugar in your stand mixer until fluffy, about 2 minutes. Add the sweetened condensed milk, an egg, vanilla extract and a little almond extract.

I like to use self-rising flour in the cookies, which I keep on hand for making biscuits and muffins. If you don’t have self-rising flour, just whisk in 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt to each cup of flour a recipe calls for. Once the flour is incorporated the dough needs to chill for at least 30 minutes, and preferably for 2 hours.

Now just roll the dough into balls. I’ve rolled some in sprinkles, others in mini chips and then these last cookies I’ll just make an imprint in the middle and fill with about a quarter teaspoon of strawberry jam.

The recipe makes a big batch of cookies and you can divide the dough in half and freeze in zip-top plastic bags to thaw and roll when ready to bake. Serve with a big glass of milk for an after-school snack or with a cup of hot tea for an afternoon treat.

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