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 cornstarch.
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 the dough to a 1/4-inch
thickness. Keep lifting the dough and, if it sticks to
the surface, sprinkle with a little more flour.
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. Place rack in
the middle of the oven. Place cookies in the oven for
15 to 20 minutes. The cookies should color only
slightly. Cool completely.
