betty's "freckle" butter cookies

Name: Betty's "freckle" butter cookies
Cuisine: Australian
Ingredients: 500g/2 1/4 cups butter (super soft but not melted/melting); 1 tin condensed milk; 2 tb vanilla; 1 1/4 cup brown sugar; 4 1/2 cups self raising flour; 1 sachet vanilla pudding mix; 200g/7 oz dark chocolate - grated; freckles - about 5 dozen (a large bag)

18 Pinches 2 Photos

Betty Bramanis

Sydney

Updated on Feb 27, 2022

Fun, eye-catching and perfect for a party! Buttery cookies filled with grated chocolate and topped with a freckle. Store in a well sealed container for up to 5 days. Makes a large batch of about 5 dozen, perfect for a cookie swap, entertaining or a large family.

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Ingredients

500g/2 1/4 cups butter (super soft but not melted/melting)
1 tin condensed milk
2 tb vanilla
1 1/4 cup brown sugar
4 1/2 cups self raising flour
1 sachet vanilla pudding mix
200g/7 oz dark chocolate - grated
freckles - about 5 dozen (a large bag)

How To Make betty's "freckle" butter cookies

Step 1

Pre-heat oven to 160oC/320oF. Line with baking paper 4 large baking trays

Step 2

Beat the butter, milk, sugar and vanilla until thick and smooth - about 3 - 5 minutes.
Step 3

Add the flour, chocolate and pudding mix. Beat to combine.
Step 4

Rolls balls of dough about the size of a large cherry and slightly flatten. Top with a freckle and push down a little. Allow room for "slight spreading" during the baking process.
Step 5

Bake for 10 minutes and cool on trays for 10 minutes before moving. Don't remove from trays earlier. Remove from trays after 10 minutes to airing racks and cool completely before storing for up to 5 days (if they last that long).
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