DULCE DE LECHE (CARAMEL) FILLED SHORTBREAD COOKIES
We LOVE this homemade dulce de leche! It's so good I could just eat it by the spoonful. These delicious cookies are really easy to make, just be sure to keep an eye on them while they're in the oven so they don't burn.
Provided by Pat Morris
Categories Cookies
Time 3h10m
Number Of Ingredients 9
Steps:
- 1. FOR THE COOKIES: In a medium size bowl whisk the flour with the salt. In a larger bowl, beat the butter until smooth and creamy. Add the sugar and beat until smooth. Beat in the vanilla extract.
- 2. Gently beat in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour, or until firm.
- 3. Preheat oven to 350 degrees F - with the rack in the middle of the oven. Line two baking sheets with parchment paper. On a lightly floured surface, roll out the dough until it is about 1/4 inch thick. Using a lightly floured 1-1/2 or 2 inch round cookie cutter, cut dough. Place on baking sheets and put in refrigerator for about 15 minutes - this firms the dough and helps cookies keep shape while baking. Bake in preheated oven for 7-10 minutes until edges of cookies are light brown. Cool on a cooling rack. Makes 24-36 unfilled cookies.
- 4. FOR THE FILLING: Empty the contents of a can of sweetened condensed milk into an oven-proof dish; sprinkle with some kosher salt and tightly cover it with foil.
- 5. Place the covered dish in a larger roasting or casserole pan and fill it up with water until it reaches three quarters of the way up the covered dish to create a water bath. Bake at 425 degrees F for 2-1/2 to 3 hours, checking every 30 minutes on the water level and adding more as needed. NOTE: Dulce de Leche is ready when it takes on a brown and caramel-like appearance. Remove from the oven and whisk to smoothness. Let cool before filling and/or storing. This filling will keep in the refrigerator at a least a week. Yummy!
- 6. To make sandwich cookies, spread the cooled Dulce de Leche filling on the flat side of a cookie. (Don't spread it thick or it will ooze out when you put on the top). Then top with another cookie - flat side on top of filling. Sprinkle cookies with confectioners' sugar. FOR ANOTHER TREAT: You can make a Butter Cream Frosting for a yellow or caramel cake using the Dulce de Leche filling, by adding powdered sugar, butter and cream.
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Victor Avila
[email protected]Meh.
Harliv Vansh
[email protected]These cookies were a bit too crumbly for my taste, but the flavor was good. I think I would try using a different recipe next time.
Desire Denzo
[email protected]These cookies were easy to make and turned out great! The only thing I would change is to use a different type of caramel. I used a store-bought caramel sauce and it was a bit too sweet for my taste. Next time I will try making my own caramel.
Sayera Islam Rinthy
[email protected]These cookies were a bit too sweet for my taste, but they were still good. The shortbread crust was nice and flaky, and the dulce de leche filling was rich and creamy. I think I would try making them with a different filling next time.
Aliah Costas
[email protected]I'm not a huge fan of shortbread cookies, but these were really good. The dulce de leche filling is what really makes them special. I would definitely make these again.
Awais Shaikh
[email protected]These cookies are so good! The shortbread crust is flaky and the dulce de leche filling is rich and creamy. I love the way the flavors complement each other. I will definitely be making these again and again.
Blagoja Hristov
[email protected]I made these cookies for a party and they were a huge hit! Everyone loved them. The cookies are easy to make and the filling is so delicious. I will definitely be making these again.
Shamal khan
[email protected]These cookies are absolutely divine! The combination of the buttery shortbread crust and the gooey dulce de leche caramel filling is simply irresistible. I followed the recipe exactly and they turned out perfectly. I highly recommend this recipe to a