Equipment Needed
- Large mixing bowl
- Electric hand mixer or stand mixer
- Baking sheets
- Parchment paper or silicone baking mats
- Measuring cups and spoons
- Wire cooling rack
- Small bowl for powdered sugar
Step-by-Step Instructions
We start with the butter, and “softened” is the operative word. I leave my butter out for a good hour until it’s cool to the touch but yields easily to a gentle press. I once tried to soften it quickly in the microwave and created a half-melted pool. The dough was a greasy disaster that spread into sad, flat puddles in the oven. Now, I’m patient. I beat that perfectly softened butter in my bowl with the mixer until it’s smooth and creamy, about a minute. This is the only real “creaming” you need.
Next comes the can of sweetened condensed milk. I pour it all in and mix on medium until it’s fully incorporated with the butter. The mixture will look a bit like a very thick, luscious frosting. At this point, I often just stop and smell it—it’s that good. Then, I add my flour. I do this all at once and mix on low speed just until the flour disappears and a soft, slightly sticky dough forms. The moment you stop seeing dry flour patches, stop mixing! Overworking it is the enemy of tenderness.
Here’s a tip I learned through sticky fingers: this dough is soft. For easy shaping, I pop the whole bowl of dough into the refrigerator for about 20-30 minutes. This chills the butter back up just enough so the dough is manageable. Then, I use a small cookie scoop (about 1 tablespoon) to portion it. I roll each portion quickly between my palms into a smooth ball. Place them on parchment-lined sheets about 2 inches apart. They don’t spread much, but they need a little breathing room.(See the next page below to continue…)