Brown sugar makes the cookie dough very easy to roll and very smooth.
It also holds its shape very well, which means you can cut any shapes out of it.
Components
butter - 220 g
dark brown sugar - 100 g
egg - 1 pc.
(room temperature)
vanilla extract - 1 teaspoon
flour - 330 g
sea salt - 1 teaspoon
baking powder - half a teaspoon
boiled condensed milk - 300 g
coconut flakes or crushed nuts for sprinkling
Preparation
Using a paddle attachment, beat the butter and brown sugar on medium-low speed until smooth, about 3 minutes.
Add the egg and vanilla and mix on medium speed.
Add the flour, salt and baking powder and mix on low speed for about 1 minute.
Roll out the dough 2-3 cm thick and wrap tightly in cling film.
Cool for 30 minutes.
On a lightly floured surface, roll out the dough very thinly.
Using a cookie cutter, cut out cookies, then transfer to a parchment-lined baking sheet.
Cool it while you preheat the oven to 180 degrees.
Bake until the cookies are slightly browned around the edges, 8 to 10 minutes.
Cool completely on the sheets.
Spread about 2 teaspoons of condensed milk on top of each cookie and spread evenly.
Decorate with sprinkles.
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