Prep time 20 mins + chilling
Cook time 20 mins
Makes about 7 dozen
Cook time 20 mins
Makes about 7 dozen
- 500g butter
- 1 cup sugar
- 6 tbsp sweetened condensed milk
- a few drops of vanilla extract
- 4½ cups flour
- 4 tsp baking powder
- flavourings of your choice (see below)
Preheat oven to 160°C. Line 3 or 4 oven trays with baking paper.
Cream the butter and sugar. Beat in the sweetened condensed milk and vanilla, then stir in the flour and baking powder. The raw dough can be made ahead to this stage and frozen until needed. Defrost before baking.
To make Cookie Sampler, divide dough into 7 portions. Mix flavourings (see below) into each portion. If not making all 7 variations, divide dough according to the number of variations you are making and increase the flavourings to match. Taste a little raw dough as you go and adjust the flavourings to suit.
Chill mixture for 15 minutes. Roll into walnut-sized balls, place on baking trays and flatten slightly. Decorate according to instructions for different flavourings. Bake until lightly golden and set (about 20 minutes).
Allow to cool for 10 minutes on the tray then transfer to a rack to cool completely before storing in an airtight container or jar. They will keep for several weeks – if they become a little stale simply refresh for 5 minutes in an oven preheated to 180ºC.
Cream the butter and sugar. Beat in the sweetened condensed milk and vanilla, then stir in the flour and baking powder. The raw dough can be made ahead to this stage and frozen until needed. Defrost before baking.
To make Cookie Sampler, divide dough into 7 portions. Mix flavourings (see below) into each portion. If not making all 7 variations, divide dough according to the number of variations you are making and increase the flavourings to match. Taste a little raw dough as you go and adjust the flavourings to suit.
Chill mixture for 15 minutes. Roll into walnut-sized balls, place on baking trays and flatten slightly. Decorate according to instructions for different flavourings. Bake until lightly golden and set (about 20 minutes).
Allow to cool for 10 minutes on the tray then transfer to a rack to cool completely before storing in an airtight container or jar. They will keep for several weeks – if they become a little stale simply refresh for 5 minutes in an oven preheated to 180ºC.
luego bañar unas por chocolate, otras ponerles pasas y nueces , otras confituras, otras agregarle escencia almendra y cocinar con una almendra arriba... hacer las variaciones que gusten
