Condensed milk thumbprint cookies Recipe
Nestlé make sweetened condensed milk and have a website loaded with recipes for their products. You’d think they’d be careful, right? Like, in a cookie recipe that is built around one of their most popular products, they’d actually get the instructions right? The instructions relating to when to add their product in the recipe? Nope! I must have read it ten times, thinking I’m going blind because how could they just leave it out? I even did a search on the page. But my eyesight wasn’t the issue this time! They left it out! And there’s no comment section to let them know, so I’ll just publicly shame them instead :p
Anyway, this recipe is adapted from theirs, and unless I’m mistaken, the directions contain all the steps required to produce a lovely cookie with a crisp exterior, chewy interior and a sticky jam filling.
Ingredients
Makes about 45
- 60g (1/2 stick or 1/4 cup) unsalted butter, room temperature
- 100g (1/2 cup) granulated (white) sugar
- 200g (2/3 cup) sweetened condensed milk
- 1 large egg
- 350g (2 4/5 cups) all-purpose (plain) flour
- 1 1/2 tsp baking (bicarb) soda
- 1/2 tsp salt
- 1/3 cup strawberry (or other) jam
Directions
Place butter and sugar in a mixing bowl and beat with an electric mixer on high until light and fluffy.
Add egg and beat until thick, then add condensed milk and beat until smooth.
Whisk together flour, baking soda and salt, add to wet mixture and mix with a spatula or wooden spoon just until combined.
Form dough into a slightly flattened ball, wrap tightly in plastic or place in a large ziploc bag and refrigerate for about an hour.
Meanwhile, preheat oven to 180°C (350°F) and line two cookie sheets with baking paper.
Take walnut sized bits of dough and roll into balls, press slightly onto baking sheets and use your thumb or fingertip to create a deep indentation in the top. Put a small half teaspoon of jam into each indentation.
Bake one sheet at a time in centre of oven for about 15 minutes, until pale golden.
Remove from oven and cool on tray for 5 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container.
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