| 1 | Combine butter, sugar and salt in an electric mixer fitted with a paddle, if you have one, and beat at medium speed until creamy. |
| 2 | Add condensed milk and vanilla and beat until incorporated. |
| 3 | Reduce speed to slow and slowly add the flour and then the cornstarch. |
| 4 | Beat until incorporated. |
| 5 | Divide the dough unto 4 balls, wrap in plastic wrap and chill in the refrigerator for 1 hour, or until firm. |
| 6 | Lightly flour a work surface and roll out the dough to a ?inch thickness. |
| 7 | Keep lifting the dough and, if it sticks to the surface, sprinkle with a little more flour. |
| 8 | Preheat oven to 300°F. |
| 9 | Using a 2 ?inch round cookie cutter, cut out circles of dough, or use a knife to cut dough into 2-inch squares. |
| 10 | Place on a non-stick or lightly buttered cookie sheet, and replace in the refrigerator to chill, about 15 minutes. |
| 11 | Place rack in the middle of the oven. |
| 12 | Place cookies in the oven for 15 to 20 minutes. |
| 13 | The cookies should color only slightly. |
| 14 | Cool completely. |
| 15 | Michael roberts - prodigy guest chefs cookbook |
