**The Art of Making Sequilhos: A Delicious and Adorable Cookie**

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)

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 gonna 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 at the 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 like a shortbread, and those biscuits that I mentioned. The reason why my mom would give those little ball biscuits to my brother was 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 version of this recipe -- subscribe, if you're not subscribed already; Like this video; and I shall see you in the next one. Toodaloo! Take care!

Look, I already have my Halloween costume. I'm a ghost, wooo!

"WEBVTTKind: captionsLanguage: en- 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 sponsoredby GlassesUSA.com,where you can find over9,000 different stylesof sunglasses and glasses,brand name and in-housefor affordable prices.They are so stinkingcute and easy to try on.You don't even have to leave your home.You can do what I did anduse the virtual mirror tooland try on any pair ofglasses that you like.A pair of glasses includingprescription lensesstarts at $30.Every pair of frames comeswith a basic prescription lens.And GlassesUSA.com cutsout the middle personso you can get glassesup to 70% off retail.So I chose a few glassesand GlassesUSA.comkindly sent them to me.Now these glasses I've beenwearing for awhile now.I love these, these are probably oneof my standby pairs of glasses.People ask me all thetime, and love these ones.And let me know what you thinkabout these other ones, these.I love glasses, I love thefact that you can change upyour whole entire look byjust changing your eyewear.So much fun.These are my go-to pair of sunglasses.Now the reason why I like these so muchis that they fold up.Look at this, they transform.(sings intense theme)Look at that, so compact and tiny.Shopping at GlassesUSA.comis a risk-free experience.If you're unhappy with yourglasses for any reason,you can return themwithin the first 14 daysof receiving them, no questions asked,100% money-back guarantee,and free shipping,and all the glasses comewith a 365-day warranty.So if you're looking fora new pair of glasses,check out the link downbelow for a special offer.Big thanks to GlassesUSA.comfor sponsoring this video,and for their continued support,and for allowing me to makebetter videos for all of you.So today, I'm gonna be making a recipethat was brought to myattention by lovely Christie.Christie, thanks so muchfor getting in touch with mevia Facebook to test out this recipefor three-ingredientcookies that are melt-away,tender, buttery, andlook really, really cuteand 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 ormargarine, and condensed milk.I feel like condensed milk,sweetened condensed milk,is the ingredient of the pandemic.I have never used so muchcondensed milk in my life.So many quick and easyrecipes utilize the powersof sweetened condensed milkfor all kinds of desserts.It's great because it's a dairy productthat's rich and sweet,but it's shelf stable,so if you live in a warmclimate, refrigerationmight be an issue, youcan always have a canof condensed milk and havesome kind of dessert at the ready.You can make ice cream withit; you can make cookies....I've made all kinds ofdelectable treats --tarts and pies and cakesusing this magic ingredient.I should make a condensed milk playlist,in fact, I shall do that.I will put a link downbelow in case you're curiousof some of the wonderful thingsthat this simple product can make.Now today, we're going tobe making these cookies.Now the recipe that I'm gonna be adaptingcomes from Olivia'sCuisine, and I'll put a linkdown below to the original.So in this bowl, I've gotsome sweetened condensed milk.Now here in the U.S., condensed milkmeans sweetenedautomatically, and sometimeswe don't say sweetened because we haveanother milk product that comes in a cancalled evaporated milk,which is not sweetened,and that's why it's called evaporated.It's just a boiled downversion of milk, but no sugar.But condensed milk, orsweetened condensed milkhas a ton of sugar init, so this is gonna giveour cookies the sweetnessand some richness.Now to that bowl, we'regoing to add some butter.You can also use margarine if you like.I've seen recipes that state both,and this has been sittingat room temperature,I smashed it down so that it could warm upa little faster.It's an easy tip.So add that to the milk, andwe're gonna mix that together.This is salted butter, by the way.That's gonna give us alittle bit of contrastto 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 saythat we may not need all of it.We just want a nice kindof luscious, supple dough.You could do this with a mixer,but I don't see that it's necessary.So these cookies are also knownas biscotta de maizena.Maizena is a brand ofcornstarch, apparently.So, cornstarch cookies. Andaccording to the blog post,every grandmother makes these.They're an easy cookie to make quickly,and they accompanycoffee and tea very well.So already, it's makinga really lovely dough.So what I'm gonna do nowis get my hands in herebecause it's getting a littletoo thick for my spatula.Alrighty, so this doughfeels so nice on your hands.It's so smooth.Okay, so I think we're pretty close.I have about two tablespoonsof 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 onmy countertop a little bitjust so I can get it a little smootherand see if I need to add more cornstarch.This doesn't really need any kneading.We're not trying todevelop any kind of gluten,we're just trying to get allthe ingredients incorporated.Alrighty, so this is getting really suppleand smooth, look at how soft that is.And I added just a littlebit 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 outinto little balls.So about an inch indiameter, pretty small.I would say that's about 1 1/2 teaspoons.This is an odd measuring spoon set,and at first, I didn'tthink I would use it much.It was given to me by Christina Cho,thanks so much Christina,and it has measurementslike 1 1/2 teaspoons, right?1 1/2 teaspoons, the largestone is two tablespoons,and it's actually really helpful.I've used it in a lot of recipes,and especially for dolingout dough like this,it's great because sometimes we wanta little bit more thana teaspoon and we wanta 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 mylittle oven behind me.You of course can usewhatever pan size fitsfor your oven.Okay, so now that we'vedoled those all out,I'm gonna roll them into ballsso they're nice and round.Look at that, so cute.We're gonna just pressthem with our thumb,just give them a little press,just to flatten themout just a little bit.I imagine you could makethese any size you want.This is just what wasinstructed in the recipe,but if you want to makethese a little bigger,I don't see why you couldn't do that.Now we're supposed totake the tines of a forkand gently press into them,kinda like you would apeanut butter cookie.Like that, to get the classic pattern.I also saw another recipethat recommended usinga 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 thisinto a 350 degree oven,it's been preheating behind me,for 15 to 20 minutesor until just the basegets 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 youin about 20 minutes.Oh yes, after they come out of the oven,we're gonna let them cool for 15 minuteson the baking tray before wetransfer them and eat them.Alrighty, so I'll see you inabout 30 minutes, 'kay bye.(upbeat music)Alrighty my lovelies, mylovely sequilhos are done.My cornstarch cookiesare 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 inturned out like this.Very cute, and they too puffed up,but the markings that put in the doughdidn't really show up all that well,but with my secondbatch, when I rolled outmy balls of dough, I just took a forkand just pressed it right into the doughrather than pushing itwith my thumb first,so I got deeper indentations,and when I baked them,the resulting cookies hadmore of the classic shape,meaning you can see thosereally great little indentationsleft by the tines of the fork.See that?They almost look like concha,those little sweet Mexican breadsthat have that prettyshell pattern on them.That's what they remind me of.Alrighty, now these are traditionally hadwith coffee or tea, but I'm goingto 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 openand 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 butteryflavor of a shortbread.Really, it's all about the butter.They're lightly sweetened and they havea 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 usedcornstarch 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 optionbetween margarine and butter,and if you can have butter,I'd say go with the butter,because the butter lendssuch a lovely richness,and (laughs) the condensed milk addsjust enough sweetnessto make this a cookie,but not too sweet by any means.Mm, in terms of the texture,they kind of remind meof these little biscuits my mom would buywhen my brother was justan 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 dissolveand melt away, this has akind 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 hadalmost an entire cookie,it's a little bit moreof like a shortbreadand those biscuits that I mentioned.The reason why my mom would give thoselittle ball biscuits to my brotheris because they would melt and dissolve,she wouldn't have to worryabout him choking on them.But as he grew up, we still bought themand enjoyed them because we really enjoyedthat melt-away texturecombined with a kindof 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 coffeeto dip these in, because Ithink they would be perfectsoaked up with a bit of coffee, yeah.Alrighty my lovelies, thanks so muchfor joining me, and bigthanks to GlassesUSAfor sponsoring this video.Click the link down belowfor 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 printableversion of this recipe --subscribe, if you'renot subscribed already;Like this video; and I shallsee you in the next one.Toodaloo! Take care! Byeee!!!(happy music)Look, I already have my Halloween costume.I'm a ghost, wooo!\n"