- Beep beep-beep beep beep beep-beep. It's time, it's time. It's time to bake some cookies. Let's begin. (upbeat music) Greetings, my beautiful lovelies. It's Emmy, how are you? It is great to see you and welcome back. Today's video is sponsored
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better videos for all of you. So today, I'm gonna be making a recipe that was brought to my
attention by lovely Christie. Christie, thanks so much
for getting in touch with me via Facebook to test out this recipe for three-ingredient
cookies that are melt-away, tender, buttery, and
look really, really cute and look very, very simple to make. These are known as cornstarch cookies, but after doing a little bit of research, I believe they originated from Brazil, where they're known as sequilhos, and they contain only three ingredients: cornstarch, butter or
margarine, and condensed milk. I feel like condensed milk,
sweetened condensed milk, is the ingredient of the pandemic. I have never used so much
condensed milk in my life. So many quick and easy
recipes utilize the powers of sweetened condensed milk
for all kinds of desserts. It's great because it's a dairy product that's rich and sweet,
but it's shelf stable, so if you live in a warm
climate, refrigeration might be an issue, you
can always have a can of condensed milk and have some kind of dessert at the ready. You can make ice cream with
it; you can make cookies.... I've made all kinds of
delectable treats -- tarts and pies and cakes
using this magic ingredient. I should make a condensed milk playlist, in fact, I shall do that. I will put a link down
below in case you're curious of some of the wonderful things that this simple product can make. Now today, we're going to
be making these cookies. Now the recipe that I'm gonna be adapting comes from Olivia's
Cuisine, and I'll put a link down below to the original. So in this bowl, I've got
some sweetened condensed milk. Now here in the U.S., condensed milk means sweetened
automatically, and sometimes we don't say sweetened because we have another milk product that comes in a can called evaporated milk,
which is not sweetened, and that's why it's called evaporated. It's just a boiled down
version of milk, but no sugar. But condensed milk, or
sweetened condensed milk has a ton of sugar in
it, so this is gonna give our cookies the sweetness
and some richness. Now to that bowl, we're
going to add some butter. You can also use margarine if you like. I've seen recipes that state both, and this has been sitting
at room temperature, I smashed it down so that it could warm up a little faster. It's an easy tip. So add that to the milk, and
we're gonna mix that together. This is salted butter, by the way. That's gonna give us a
little bit of contrast to all of that sugar. So here I've got some cornstarch. Now I'm gonna add this in slowly, as per the directions. And the directions also say
that we may not need all of it. We just want a nice kind
of luscious, supple dough. You could do this with a mixer, but I don't see that it's necessary. So these cookies are also known as biscotta de maizena. Maizena is a brand of
cornstarch, apparently. So, cornstarch cookies. And
according to the blog post, every grandmother makes these. They're an easy cookie to make quickly, and they accompany
coffee and tea very well. So already, it's making
a really lovely dough. So what I'm gonna do now
is get my hands in here because it's getting a little
too thick for my spatula. Alrighty, so this dough
feels so nice on your hands. It's so smooth. Okay, so I think we're pretty close. I have about two tablespoons
of cornstarch left, and I will add it if I need it, but I don't know that I will. Roll it off my fingers. And I'm gonna work this on
my countertop a little bit just so I can get it a little smoother and see if I need to add more cornstarch. This doesn't really need any kneading. We're not trying to
develop any kind of gluten, we're just trying to get all
the ingredients incorporated. Alrighty, so this is getting really supple and smooth, look at how soft that is. And I added just a little
bit more cornstarch, so it's not so sticky. So here is our beautiful dough. Look how beautiful it is. It's so supple and soft,
and smooth, lovely. And now we're going to roll them out into little balls. So about an inch in
diameter, pretty small. I would say that's about 1 1/2 teaspoons. This is an odd measuring spoon set, and at first, I didn't
think I would use it much. It was given to me by Christina Cho, thanks so much Christina,
and it has measurements like 1 1/2 teaspoons, right? 1 1/2 teaspoons, the largest
one is two tablespoons, and it's actually really helpful. I've used it in a lot of recipes, and especially for doling
out dough like this, it's great because sometimes we want a little bit more than
a teaspoon and we want a cookie that's two tablespoons. I'm going to fit 12 on one baking sheet. This is a quarter sheet pan, it's what fits in my
little oven behind me. You of course can use
whatever pan size fits for your oven. Okay, so now that we've
doled those all out, I'm gonna roll them into balls
so they're nice and round. Look at that, so cute. We're gonna just press
them with our thumb, just give them a little press, just to flatten them
out just a little bit. I imagine you could make
these any size you want. This is just what was
instructed in the recipe, but if you want to make
these a little bigger, I don't see why you couldn't do that. Now we're supposed to
take the tines of a fork and gently press into them, kinda like you would a
peanut butter cookie. Like that, to get the classic pattern. I also saw another recipe
that recommended using a spoon like this to create little shapes. So you can do that as well, to create that little pattern. Either one's gonna look cute. Now I'm gonna pop this
into a 350 degree oven, it's been preheating behind me, for 15 to 20 minutes
or until just the base gets a little bit golden. They're gonna stay nice and pale, and then we can go ahead and taste them. Alrighty my lovelies, I will see you in about 20 minutes. Oh yes, after they come out of the oven, we're gonna let them cool for 15 minutes on the baking tray before we
transfer them and eat them. Alrighty, so I'll see you in
about 30 minutes, 'kay bye. (upbeat music) Alrighty my lovelies, my
lovely sequilhos are done. My cornstarch cookies
are so stinking adorable. Look at them, look how they puffed up. Aren't they sweet? Now, I did two batches of them. The first batch that you saw me put in turned out like this. Very cute, and they too puffed up, but the markings that put in the dough didn't really show up all that well, but with my second
batch, when I rolled out my balls of dough, I just took a fork and just pressed it right into the dough rather than pushing it
with my thumb first, so I got deeper indentations, and when I baked them, the resulting cookies had
more of the classic shape, meaning you can see those
really great little indentations left by the tines of the fork. See that? They almost look like concha, those little sweet Mexican breads that have that pretty
shell pattern on them. That's what they remind me of. Alrighty, now these are traditionally had with coffee or tea, but I'm going to just have one plain. So look how cute they are. Round, and on the bottom,
just kind of golden. They don't take on a lot of color, and that's how they're supposed to be. All right, let's try to break one open and see what it looks like inside. Ooh. That's what it looks like inside. And let's give it a taste. Here we go, Itadakimasu! Mm-hmm. They have the buttery
flavor of a shortbread. Really, it's all about the butter. They're lightly sweetened and they have a similar texture to shortbread too, kind of very crumbly, a bit dry, but they have more of a melt-away texture. They kind of just dissolve in your mouth, and that's because we used
cornstarch rather than flour. So these are also gluten free. Mm-hmm, mm. They're great. A very simple cookie, lightly sweetened, all about the butter. I would say if you have the option between margarine and butter,
and if you can have butter, I'd say go with the butter, because the butter lends
such a lovely richness, and (laughs) the condensed milk adds just enough sweetness
to make this a cookie, but not too sweet by any means. Mm, in terms of the texture,
they kind of remind me of these little biscuits my mom would buy when my brother was just
an infant and was teething. You can find them in the Chinese market. They're little balls, little biscuits, really small spheres, well, semi-spheres. And you pop them into your mouth, they're like cookies,
and they just dissolve and melt away, this has a
kind of similar texture. These are much more buttery, but also same level of sweetness. Kind of just lightly sweetened. Mm-hmm, and kind of just dissolves. Now that I have had
almost an entire cookie, it's a little bit more
of like a shortbread and those biscuits that I mentioned. The reason why my mom would give those little ball biscuits to my brother is because they would melt and dissolve, she wouldn't have to worry
about him choking on them. But as he grew up, we still bought them and enjoyed them because we really enjoyed that melt-away texture
combined with a kind of dry, milk flavor. Kind of similar textures and flavors, although these are much more buttery, much more like a shortbread. Delicious. Mm-hmm, mm, mm. I'm just sad I don't have a cup of coffee to dip these in, because I
think they would be perfect soaked up with a bit of coffee, yeah. Alrighty my lovelies, thanks so much for joining me, and big
thanks to GlassesUSA for sponsoring this video. Click the link down below
for a special offer. Thanks so much for watching! I hope you enjoyed that one.
I hope you learned something. Please share this video with your friends. Follow me on social media,
check out my website -- I include a printable
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see you in the next one. Toodaloo! Take care! Byeee!!! (happy music) Look, I already have my Halloween costume. I'm a ghost, wooo!
