Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup powdered sugar, plus extra for dusting
- 1/2 teaspoon salt
- 1 cup finely chopped pecans (optional, or substitute with walnuts)
These ingredients are quite forgiving, much like the Devon weather. If you’re nut-free, simply omit the pecans, and you’ll still have a delightful cookie on your hands. The sweetened condensed milk is the star, adding that quintessential creaminess I adore.
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. The anticipation of baking these cookies always reminds me of lighting the fireplace on a cold winter day.
- In a large mixing bowl, cream the softened butter and powdered sugar until light and fluffy, about 3-4 minutes. This step always brings back memories of my mum’s gentle patience as she taught me to mix with just the right amount of vigor.
- Add the sweetened condensed milk and vanilla extract, mixing until fully incorporated. The mixture should look creamy and inviting.
- Gradually add the flour and salt, mixing until just combined. The dough will be soft, almost like the Devonshire clouds rolling over the hills.
- If using, fold in the chopped pecans, ensuring they are evenly distributed throughout the dough.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, about 2 inches apart. These little globes of happiness are reminiscent of snowballs, each one holding the promise of a delightful bite.
- Bake for 12-15 minutes, or until the bottoms are lightly golden. The kitchen will fill with the sweet, nutty aroma that always takes me back to my childhood home.
- Allow the cookies to cool slightly before rolling them in additional powdered sugar. This final dusting is like the first snowfall of the season, a gentle reminder of the magic in simplicity.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
