Dulce de Leche Cookies

Adapted from a recipe by Ingrid Hoffmann, these cookies are delicious!

It’s a quick recipe once the dulce de leche is made. 

I made my own dulce de leche by completely submersing and boiling two cans of condensed milk (unopened, low boil) for 4 hours.  I didn’t need that much dulce de leche for this recipe but had plans for the other can.  No – I didn’t eat it with a spoon while watching Dexter on Netflix although I seriously considered it!

Let the cans cool slowly and completely before attempting to open them or they could explode.

Ingredients

2 c. all purpose flour

1/4 c. powdered sugar

1/2 t. fine sea salt

1 c. unsalted butter cold and cubed + 1/4 c. melted unsalted butter

1 can dulce de leche

extra sea salt

powdered sugar for dusting (optional)

In a food processor, process all of the ingredients except the melted butter.

Slowly pour in the melted butter while the processor is pulsing.

Press dough into a ball and cover with plastic wrap.

Refrigerate for 20 minutes or overnight.

Roll out dough on a floured surface to 1/4 inch thickness and cut with a small round or scalloped cookie cutter. 

I solicited the help of two 6 year olds to cut out the cookies…

Bake cookies for 8 to 10 minutes at 350 degrees Fahrenheit.

Move to a cooling rack and let cool completely.

Spread a small amount of dulce de leche on one cookie and create a sandwich by topping the dulce de leche with another cookie.

On some, I sprinkled a little bit of fine sea salt on the dulce de leche layer before creating the sandwich.  Excellent!

This recipe made about 40 small sandwich cookies.

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