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Export 2 ingredients for grocery delivery
Step 1
Combine the butter, sweetened condensed milk and salt in a large bowl. Using a spatula, mix everything until the butter is incorporated into the condensed milk. A few remaining lumps is okay!
Step 2
Slowly add the cornstarch, mixing with the spatula to combine. It will eventually get hard to use the spatula, and you can then use your hands. Mix just until a smooth dough forms. You might not need all the cornstarch and should avoid the temptation to add everything if it's not needed.
Step 3
Roll the cookie dough (about 1 teaspoon per cookie) into balls and press each ball with your thumb (like you would thumbprint cookies). Place the balls on a two baking sheets lined with parchment paper. Using a fork, slightly flatten the cookies, also making their characteristic fork indentations.
Step 4
Refrigerate the cookies for 30 minutes to avoid them spreading when baking.
Step 5
Preheat oven to 350ºF with a rack in the middle.
Step 6
Bake the cookies for 15 minutes or until they begin to gain some color on the bottom. They should still be quite pale on the top.
Step 7
Remove the cookies from the oven and let them cool slightly still on the baking sheets. After 15-20 minutes, carefully remove them to a wiring rack so they can finish cooling.
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