Wednesday, August 6, 2014

Shortbread Cookies with Condensed Milk


6-Ingredient Cookies

A freshly baked cookie is a thing of sublime beauty. If you happen to be an experienced baker, you've probably tried many ways to make the perfect cookie - and everyone has their favorite cookie! Many interesting recipes land on our desk and in the Cooking School inbox, but few really grab our attention like this Shortbread Cookie with Condensed Milk recipe. None of the staff have made cookie dough with sweetened condensed milk in place of granulated sugar, so we had to try it! The result? A surprisingly not-so-sweet, crumbly cookie. Leigh formed the dough into a large disk and also scooped individual cookies - both good. It's worth a try because the dough is easy to make and you'll enjoy mixing up this unusual way to bake cookies.


Mix the softened butter and condensed milk in a stand mixer fitted with the paddle attachment.


The mixture will be light and fluffy.


Add the flour, baking powder and salt and mix until just combined. Scrape down sides of bowl and briefly mix again.



You should have a firm dough.


Stir in the chopped, semi-sweet chocolate with a wooden spoon.



Mix until well combined.



Using a 1-inch cookie scoop (1 tablespoon), scoop the cookie dough balls onto a prepared baking sheet about 2 inches apart. Press tops lightly to flatten slightly. 



We use parchment paper on the baking sheet for making cookies - easy clean up!


To make a large round shortbread, divide the dough in half. On either end of the baking sheet, shape each half into a 6-inch circle, about ½-inch thick. Lightly score the circle into 8 triangles.


Baking instructions for cookies:  Bake 14-15 minutes, until cookies begin to brown around outer the edges. Transfer the cookies to a cooling rack and cool completely. Makes about 3 dozen cookies.



Baking instructions for a large round shortbread:  Bake for 20 minutes, or until very lightly browned. Remove from the oven and cool 3-4 minutes before cutting through the scored circle to make 8 wedges. Cool completely on a rack. Makes 16 wedges.




Shortbread Cookies with Condensed Milk

1 cup unsalted butter, softened
½ cup sweetened condensed milk
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup finely chopped semisweet chocolate


Preheat oven to 350°. Line a baking sheet with parchment paper.

Mix butter and condensed milk in a stand mixer fitted with the paddle attachment. Add flour, baking powder and salt and mix until just combined. Scrape down sides of bowl and briefly mix again. Stir in chocolate with a wooden spoon.

Make cookies: Using a 1-inch cookie scoop (1 tablespoon), scoop balls onto prepared baking sheet about 2 inches apart. Press tops lightly to flatten slightly. Bake 14-15 minutes, until cookies begin to brown around outer edges. Transfer cookies to a cooling rack and cool completely. Makes about 3 dozen cookies.


Make large round shortbread: Divide dough in half. On either end of the baking sheet, shape each half into a 6-inch circle, about ½-inch thick. Lightly score the circle into 8 triangles. Bake 20 minutes, or until very lightly browned. Remove from oven and cool 3-4 minutes before cutting through scored circle to make 8 wedges. Cool completely on a rack. Makes 16 wedges.

6 comments:

  1. Can you substitute the sweetened condensed milk for sugar in any cookie recipe?

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    Replies
    1. We don't recommend doing an even swap in all cookie recipes. You have to take into consideration the sweetness and the moisture in each recipe.

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  2. How many calories in each cookie?

    ReplyDelete
    Replies
    1. The calorie count will depend on the size of the cookie you make - lots of variation.

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  3. I was wondering if there's a reason I need to use a wooden spoon to stir in the chocolate.Could a plastic spatula be used instead ?

    ReplyDelete
    Replies
    1. I use a wooden spoon instead of a plastic spatula when the dough is stiff because it makes stirring easier. You can use the utensil that works best for you.

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