Step 1

Start by mixing the sweet condensed milk, room temperature butter and vanilla extract. Mix them using a spatula, until they’re all combined (some lumps of butter are ok).

Step 2

Add the cornstarch, starting with a little less than half of what’s asked in the recipe. Mix using a spoon or spatula, until all cornstarch is incorporated into the dough. When it gets too hard to mix with it, use your hands.

Step 3

Add the remaining cornstarch, kneading until the cookie dough is formed.

Step 4

The dough should feel very soft and smooth, and it shouldn't stick to your hands. If it does, add 1 to 2 tablespoons of cornstarch to it, kneading until incorporated. Repeat if the dough is still sticky.

Step 5

To shape them evenly in an easy way, divide the dough into 2 parts, rolling each one in logs as thick as your index finger. Slice them into ¼’’ thick pieces, rolling each piece into a ball.

Step 6

Place each ball into a baking sheet lined with parchment paper, flattening them down individually with a fork. These cookies don’t spread too much, so the space of one cookie between each is enough for them not to touch when baking.

Step 7

Cover shaped cookies with plastic wrap or a clean towel and refrigerate for 30 minutes.

Step 8

Preheat the oven to 350 degrees F.

Step 9

Bake chilled cookies into preheated oven for 10 to 12 minutes, or until they’re barely golden on the bottom.

Step 10

Remove from the oven, letting them cool in the baking sheet for 5 minutes before placing them in a cooling rack.