I was so intrigued by this sweetened condensed milk cookie recipe that was made up of only three ingredients followed by a choose-your-own-adventure filling.
The dough comes together quickly. I added 1 extra tablespoon of flour and found it really easy to roll out. To cut the cookies out, I used a 2-inch round cookie cutter with a piping nozzle that has a 1-inch-wide opening. I transferred the cutouts to a single baking sheet with ease using a spatula.
The cookies were still soft when they came out of the oven, but they firmed up as they cooled on the baking sheet. I filled the cookies with a combination of store-bought raspberry and apricot jams, which looked so pretty together. I can only imagine how delicious these cookies would be with a homemade strawberry or blueberry jam.
The cookies are tender and sweet, reminiscent of shortbread, and just as tasty on day 2 as they were freshly baked. It’s a tasty and versatile recipe to take you through the seasons with a change of filling each time.
