Condensed Milk Cookies

Note dough requires 1/2 hour of inactive chill time.

In the bowl of a stand mixer fitted with paddle attachment, cream butter on medium speed for 3 minutes, until soft and fluffy. Add condensed milk and beat on medium until incorporated.

Add self-rising flour and mix until just incorporated. Do not over mix. This dough is dry and soft, but not crumby. Gather dough into a ball and cover with plastic wrap. Chill for 30 minutes.

After you chill dough for 30 minutes, roll it into balls (I used a 1 tablespoon-sized scoop to measure balls) and then roll balls into sprinkles. Place them on a tray. Chill for 1 hour, to prevent spreading.

Preheat oven to 325 F (160 C). Line a baking sheet with parchment paper (or a Silpat). Place cookies onto baking sheet, leaving 1.5 inches between them. Bake cookies for 8 minutes for soft baked and 10 minutes for cookies that are more well done. The outside of the cookies should be starting to set, but they should be soft to the touch. Keep an eye on these, because they can easily burn. Baking times may vary. Remove from oven and transfer to a cooling rack to cool completely.

Notes:
1. Bake cookies 8 minutes for soft baked and 10 minutes for more well done. Baking times may vary. Keep an eye on these.
2. The use of self-rising flour is essential. To make self rising flour at home, place 1½ teaspoon baking powder and ½ teaspoon salt in a measuring cup, then add all purpose flour to measure 1 cup.