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.
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.February 22, 2011
This entry was posted in cookies and tagged butter, condensed milk, food network, sea salt.