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In a large bowl, mix the butter and sweetened condensed milk until smooth and creamy.
Add the vanilla extract if using, and stir to combine.
Gradually add the cornstarch—start with a spoon, then use your hands until a soft dough forms that doesn’t stick to your fingers.
Shape the cookies: roll small balls of dough and flatten them gently with a fork, or shape them however you like.
Place them on an ungreased baking sheet (they won’t stick).
Bake at 180°C (350°F) for 12 to 15 minutes, just until they feel firm on the outside. Do not let them brown—they should stay pale.
Let cool completely before storing. They're even better the next day!
These cookies are tender, buttery, and just dissolve on your tongue. Perfect with a cup of tea or coffee! Let me know if you’d like a chocolate version or one with a filling like dulce de leche.
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