Brazilian Sequilhos (Gluten Free "Meltaway" Cookies)
3/4 sweetened condensed milk (~1/2 of a 14-ounce can)
1 stick salted butter, room temperature
1 egg yolk
2 teaspoons vanilla extract
1 3/4 cup cornstarch (plus up to 1/4 more if needed)
1/4 cup confectionaries' sugar
NOTE: These cookies need a day to rest after baking, as the texture becomes smoother and the taste develops.
Add the condensed milk, softened butter, egg yolk, and vanilla to a stand mixer or a bowl large enough to use a beater and beat the mixture until completely combined with no remaining lumps. You can beat by hand if you'd rather, using a rubber spatula or wooden spoon until no lumps of butter remain.
Add one cup of the cornstarch. Beat slowly until full incorporated. Next add the confectionaries' sugar, again beating to incorporate. Fold in remaining cornstarch by hand. The mixture should be the consistency of a sticky and loose dough. If it is runny, add more cornstarch, a tablespoon at a time. Too much cornstarch leaves cookies with a chalky taste, so do not overdo it!
Place dough in plastic wrap and cover completely. Refrigerate 1-4 hours, until firm enough to be able to handle and shape into a ball.
Once dough has firmed, preheat oven to 350°. Place parchment paper on two cookie sheet.s Remove dough from fridge, and flatten into a large square, ~6"x6". (I keep it inside the wrap while doing so.) Open wrap — if still in it — and cut into 36 small squares (6x6).
Roll each portion of dough into a small ball with your hands. Space the balls about two inches apart on the prepared baking trays.
Once the oven is preheated, bake the cookies on the middle shelf of the oven for 10-12 minutes until the underside of the cookies are a light golden brown. Remove to cool. Rest overnight before serving.
LEMON VARIATION: Replace the vanilla with 2 teaspoons lemon juice and add 2 teaspoons finely grated lemon zest.
ICED VARIATION: Make a vanilla or lemon royal icing (confectionaries' sugar with water and flavor) to ice cookies before serving.
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