Speaker A
These milk cookies turn out simply incredibly delicious and tender. So, you have to try to hold yourself back and not eat them all at once. The secret is in the hot milk. The dough becomes pliable, and the finished cookies stay soft for up to 3 days. I am sure you will like it. Look, it's all very simple. Measure 130 ml of milk, pour into a small pot, put on the stove, and bring to a boil. Pour into a mixing bowl. Immediately add 180 g of sugar and a little salt. Mix it up. Add 160 g of melted butter. Stir once more. Measure 570 g of flour. Add two level teaspoons of baking soda and, definitely, 1/3 teaspoon of citric acid so the soda reacts. You can substitute with two teaspoons of baking powder instead. Crack two eggs into the dough, stir, and add the flour with the soda. And knead the dough. Do not add any more flour. It should be soft, pliable, and slightly sticky. Knead in the bowl first, then transfer to the table and continue kneading. As a result, you get this kind of dough. Put it in the refrigerator for about 30 minutes, or you can leave it overnight, but then you will need to take it out beforehand and let it sit for 15 minutes at room temperature. Take the dough out of the refrigerator, roll it into a layer 8-10 mm thick, and cut out the shapes. Gather the scraps, roll them into a layer again, and cut more. Place them on a baking sheet lined with parchment paper and bake in a preheated oven at 180 °C for 10-12 minutes. Don't overbake them in the oven. The cookies should turn out light-colored. They are incredibly delicious. I especially like them hot. So, try not to eat them all. Very tasty. And I wish you a great mood. Eat well and stay healthy. M.
