Tender Nut Cookies with Sweetened Condensed Milk

In a tall glass or mixing bowl, combine 3 egg yolks and a pinch of salt. Begin to beat them with a mixer on medium speed.

Once the mixture starts to lighten in color, gradually add 100 grams of sugar without stopping the mixer. Continue to beat for a couple more minutes until you achieve a fluffy, white consistency.

Next, add 200 grams of unsalted butter and mix until you have a homogeneous cream. Follow by adding 30 grams of sour cream and blend again until smooth.

Activate 1/3 teaspoon of baking soda by mixing it with 2 teaspoons of lemon juice, and incorporate it into the batter. Gradually mix in part of the sifted 390 grams of flour with the mixer, then add the remainder and knead the dough by hand. The dough should be very soft.

Roll the dough into small balls and place them in a well-preheated mold. Close the mold and trim any excess dough that spills out the edges.

Bake until they turn a golden color. Once done, carefully remove the cookies from the mold and trim off any excess from the shapes.

Start by lightly whipping the room temperature 350 grams of boiled sweetened condensed milk using a mixer. Ensure it's at room temperature to mix well.

Add in 150 grams of cream cheese along with 100 grams of unsalted butter, both also at room temperature. Beat the mixture until it becomes smooth and uniform.

Transfer the cream into a piping bag to fill the halves of the cookies.

Carefully join two halves of the cookies together after filling them with the cream. Place the assembled cookies in the refrigerator for a couple of hours to allow the halves to bond and for the dough to slightly absorb the filling.