Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
Special equipment needed:
- Rolling pin
- Cookie cutter
- Piping bag
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy.
4. Beat in the egg until well combined.
5. Gradually add the flour mixture to the butter mixture, mixing until just combined.
6. Roll the dough out on a floured surface to 1/4 inch thickness.
7. Cut out circles using a cookie cutter and place them on the prepared baking sheet.
8. In a small bowl, whisk together the evaporated milk, sweetened condensed milk, and vanilla extract.
9. Spoon a small amount of the milk mixture onto the center of each cookie.
10. Fold the edges of the cookie over the filling, pinching the edges together to seal.
11. Bake for 12-15 minutes, or until the edges are lightly golden.
12. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 24 cookies
Nutritional information:
Calories per serving: 130
Total fat: 6g
Saturated fat: 4g
Cholesterol: 25mg
Sodium: 85mg
Total carbohydrates: 17g
Dietary fiber: 0g
Sugars: 10g
Protein: 2g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe by half.
- You can use any type of milk you prefer, but the filling may have a slightly different flavor and texture.
Variations:
- Add a teaspoon of cinnamon to the dough for a spiced flavor.
- Use different shaped cookie cutters for a fun twist.
- Add a tablespoon of cocoa powder to the dough for a chocolatey flavor.
Tips and tricks:
- Make sure the dough is rolled out evenly to ensure even baking.
- Use a piping bag to fill the cookies for a neater appearance.
- Let the cookies cool completely before storing to prevent the filling from leaking out.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
These cookies are best served at room temperature and do not need to be reheated.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with powdered sugar for a festive touch.
Garnishes:
Sprinkle the cookies with colored sugar or top with a drizzle of melted chocolate.
Pairings:
Serve these cookies with a glass of cold milk for a classic combination.
Suggested side dishes:
These cookies are a sweet treat on their own and do not need a side dish.
Troubleshooting advice:
If the filling leaks out during baking, try sealing the edges of the cookies more tightly.
Food safety advice:
Make sure to use clean hands and surfaces when preparing the dough and filling to prevent contamination.
Food history:
Filled milk cookies are a traditional Mexican dessert, also known as "empanadas de leche."
Flavor profiles:
These cookies have a buttery and slightly sweet flavor, with a creamy milk filling.
Serving suggestions:
Serve these cookies as a dessert or snack.
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