nutritional info
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ingredients
5 tablespoons butter, room temperature
1/2 cup granulated sugar
1 egg, room temperature
1 (14oz) can Magnolia Brand Sweetened Condensed Milk
1/2 teaspoon almond extract
2 3/4 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup strawberry jam
instructions
- In a bowl, sift the flour, baking soda and salt. Set aside.
- In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Add the egg and mix again until well incorporated. Add 2/3 cup of sweetened condensed milk (reserve the rest for another time) and almond extract. Beat again, scraping the sides of the bowl if necessary.
- Add the flour mixture to the wet ingredients and mix until just combined. Wrap the dough tightly in plastic wrap and place in the refrigerator for 1 hour.
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- Roll little pieces of dough into 1” balls and place them on the prepared baking sheet about 1 ½” apart from each other. Using your thumb, press each ball down onto the baking sheet making a deep indentation. Fill each cookie with about ½ teaspoon of strawberry jam. Bake for 12-15 minutes until slightly golden brown.
- Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack. Repeat with the remaining dough and jam. Bake in batches, one baking sheet at a time.
- Recipe by our friend Marisol @MarisolCooks. Enjoy!
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