In an electric mixer, beat the butter for 1 minute at medium speed. Whip for 1 more minute. Once the butter is fluffy and smooth, lower the speed to the minimum and gradually add the powdered sugar with the help of a spoon and then beat until you obtain a mixture without lumps.

Increase the mixer speed and beat until fluffy. Add the vanilla extract, reduce the speed and add the egg.

Add the P.A.N. Precooked White Corn Meal, the whole grain rice flour and the salt. Beat until the dough begins to show crumbly crumbs. Add the milk and mix until the dough pulls away from the sides of the container forming a soft, slightly sticky ball.

Split the dough into two equal portions. Place one of the portions on waxed paper and cover it with another piece of paper of the same size. Roll out the dough to a thickness of ½ cm.

Place in the fridge for 2 hours. If you want a more compact consistency, it is recommended to refrigerate for 24 hours.

Preheat the oven to 170 °C. Cut the dough into the desired shape quickly so that it does not run out of cold and organize the cookies on a baking sheet.

Bake for 8 minutes or until the edges are lightly golden brown.