Condensed Milk Cookies

Condensed Milk Cookies

from Ellen's kitchen, with thanks to Bake from Scratch.  Makes about 20 cookies.  To use entire can, triple all ingredients.

Ingredients: 

• 2/3 cup unsalted butter, softened
• 3/4 cup granulated sugar, divided
• 1 large egg yolk, room temperature
• 1/3 cup sweetened condensed milk (1/3 standard 14 oz can)
• 2 tsp vanilla extract
• 1 1/3 cups all-purpose flour
• 2 tbs cornstarch
• 3/4 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cream of tartar
• 1/4 tsp baking soda

In:

• bowl of stand mixer, beat butter and 1/2 cup sugar with paddle at medium until creamy, about 3-4 minutes, stopping to scrape paddle and bowl.  Add egg yolk, beating well until combined.  Add condensed milk and vanilla, beating just until combined.

In:

• another medium bowl, whisk flour, cornstarch, baking powder, salt, cream of tartar, and baking soda.  With mixer on low speed, gradually add flour mixture, beating until just combined.

Line:

• baking sheets with parchment paper.

Scoop:

• dough into consistent size and roll into balls.  Place on pans and freeze for 15 minutes.

Preheat:

• oven to 350.

In:

• small bowl, place remaining 1/4 cup sugar.  Roll each frozen dough ball in sugar to coat, and place 12 on each prepared sheet.

Bake:

• until puffed and edges slightly browned, 12-14 minutes.  Let cool on pans for 5 minutes, then let cool completely on wire rack.

Note:  consensus is that these are better than your average sugar cookie, but still a sugar cookie.