1 lb Unsalted butter
1 c Sugar
1/2 ts Salt
1/4 c Condensed milk
1/2 ts Vanilla extract
3 1/2 c All-purpose flour
1/2 c Cornstarch
COMBINE BUTTER, sugar and salt in an electric mixer fitted with a
paddle, if you have one, and beat at medium speed until creamy. Add
condensed milk and vanilla and beat until incorporated. Reduce speed
to slow and slowly add the flour and then the cornst Beat until
incorporated. Divide the dough unto 4 balls, wrap in plastic wrap and
chill in the refrigerator for 1 hour, or until firm. Lightly flour a
work surface and roll out thedough to a 1/4-inch thickness. Keep
lifting the dough and, if it sticks to t Preheat oven to 300F. Using
a 2 1/2-inch round cookie cutter, cut out circles of dough, or use a
knife to cut dough into 2-inch squares. Place on a non-stick or
lightly buttered cookie sheet, and replace in the refrigerator to
chill, about 15 minutes. Pla
MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK
Yields
48 servings