Wednesday, April 6, 2011
Dulce de Leche Sandwich Cookies
See? I promised you good cookies today! Have you ever had Dulce de Leche? It's a thick, milk caramel. Before this weekend, I had not. Did you also know that you can make your own? Probably right now with what you have in your pantry. Sweetened Condensed Milk. That's all you need! Granted, you can also buy it at the grocery store (either with the Mexican items, or possibly by the sweetened condensed milk), but that means you can't make them right now. And trust me. You want to make them now!
Dulce de Leche:
1 can sweetened condensed milk
Preheat oven to 425*
Pour milk into a glass pie plate or other shallow glass dish that can fit into a roaster pan. Cover the pie plate tightly with foil and place inside roaster pan. Pour hot water into roaster pan until it reaches halfway up the pie place. Place in over and cook for 1 hour to 1 hour 15 minutes, or until dark caramel-colored. Check a few times to be sure it's not darkening too quickly, and to refill water as necessary.
Remove from oven and let cool slightly. Stir with whisk until smooth. Let cool completely.
Dulce de Leche Cookies:
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/8 tsp salt
1stick softened butter
6 Tbs Dulce de Leche
6 Tbs brown sugar
1/4 cup white sugar
Preheat oven to 350* and line two baking sheets with parchment paper; set aside.
In stand mixer bowl, with paddle attachment, cream butter, dulce de leche, and sugars on medium speed for 3 minutes. While it's mixing, stir dry ingredients together in a small bowl. Add egg to butter mixture and blend. Turn mixer down to low and add dry ingredients, mixing just until until incorporated.
Drop by heaping teaspoonful (yes, it looks like a tiny bit of dough, but it makes about a 2-inch cookie. If you want larger, use a tablespoon, and adjust your baking time) onto prepared pans, leaving 2 inches between dough balls. Bake for 10-12 minutes, until just browning around edges.
Let cool for 5 minutes on pans, then gently move to cooling racks to cool completely. Repeat with remaining dough.
Once cool, match up cookies by size so that you will have evenly-sized sandwiches. Spread a small amount of dulce de leche on one of the cookies and top with the other. Only fill sandwiches you plan to eat that day. Store any remaining dulce de leche in the refrigerator, and microwave on low until softened again when ready to use.
Yield: 20-25 sandwich cookies
Source: cookies adapted from Joy the Baker