Milk Cookies
Description
Looking for a simple yet slightly different dessert? This recipe will help you recreate those delicious, crumbly milk cookies your grandmother used to make.
These rustic cookies have a shortcrust pastry texture and can evoke childhood memories with every bite. They are perfect for breakfast—especially the chocolate chip version—afternoon snacks, or dunking in tea.
The recipe is very simple and requires no special skills. You can decorate the cookies with powdered sugar and serve them with jam or a scoop of cream-flavored ice cream.
Ingredients
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- Arborea UHT skimmed lactose-free milk 80 ml
- Arborea Lactose-free butter 200 g
- 00 Flour 500 g
- Sugar 180 g
- Vanilla pod 1
- Baking powder 2 g
- Citrus zest (lemon or orange) 1
- Eggs 1
- Egg yolk 1
- Salt 2 g
Instructions
- 1 Place the softened butter in a bowl with sugar and a pinch of salt. Mix with a whisk until combined. Add the egg, egg yolk, grated citrus zest, and vanilla.
- 2 Pour in half of the milk, keeping the rest for brushing later. Gradually sift in the flour and baking powder while mixing. Then, knead briefly by hand until the dough is no longer sticky and forms a smooth block.
- 3 Wrap the dough in plastic wrap and refrigerate for several hours. Place it on parchment paper and roll it out.
- 4 Cut the dough into small pieces, shaping the milk cookies as you like. Brush the tops with the remaining milk.
- 5 Arrange the pieces on a baking sheet and bake in a preheated oven at 180°C (356°F) for 15–20 minutes. Let cool before enjoying your shortbread-style milk cookies.
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