Super milky, super simple, super yummy!
You can add nuts, raisins, sweet chips (toffee, chocolate, coffee etc), M & Ms, or whatever you want :)
Sometimes I leave them as is and dip them in melted chocolate half way (you can also sprinkle them with crushed candies, sprinkles, grated nuts, chopped candied fruits!).
Step 1: Ingredients and Method
The key to these cookies, the milk paste. Available at almost all Asian stores (the brand I use is Hamer, the bottle is shown on the picture, but there are other brands. However, I chose that one as it states on the bottle, they are good even until 400 F of oven heat when used in baking).
1 C butter (dont substitute please)
3/4 c icing sugar
1/2 tbsp milk paste (for more milkier result, up to 1 tbsp works too!)
1 tsp vanilla essence
2 C AP flour
4 small bags/envelopes of mini M & Ms.
Cream butter and sugar, beat in paste and essence, just until combined. Add in flour followed with M & Ms.
Round dough by a tbsp and press flat with fork.
Bake at preheated 350 F for 9 minutes. Cool on rack.
NOTE: Can't find the milk paste? Don't like milk flavor? Substitute with mocha paste, vanilla bean paste, coffee paste, chocolate paste, and you get variety of cookies ;-)