Makes about 2 dozen cookies
This sandwich cookie is comprised of buttery cookies on the outside and rich, creamy dulce de leche in the center.
Ingredients
- 10 oz (2 1/2 sticks) unsalted butter
- 1 1/3 cups confectioners’ sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 3 cups all-purpose flour
- Egg wash, as needed
- One 14-oz can dulce de leche (see note)
- Melted milk or dark chocolate, as needed (optional)
Directions
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the vanilla and mix to combine. Reduce the speed to low.
- Combine the salt and flour and add to the mixture, mixing just until combined, 1 to 2 minutes. The dough will be quite stiff.
- Lightly flour the dough and roll it out to ¼ inch thick between two pieces of parchment paper. Refrigerate the dough (still sandwiched in parchment) until firm, 30 to 45 minutes.
- While the dough is firming up, preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Use a 2-inch round cookie cutter to cut the cookies. As you are working, reserve the scraps to be rolled again and cut. Transfer the cookies to the prepared baking sheets, spacing them about 2 inches apart, and brush with egg wash.
- Bake until lightly golden around the edges, 13 to 15 minutes. Rotate and switch the baking sheets as necessary for even baking.
- Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely.
- To assemble the cookies, spread a thin layer of the dulce de leche on the bottom of half of the cooled cookies and top with the remaining cookies. Drizzle with melted chocolate, if using. Set aside to allow the chocolate to set.
- Store in an airtight container.
Note: Prepared dulce de leche can be found in most grocery stores near the sweetened condensed milk. If it is not available, but you can make your own:
Place one unopened 14 oz can of sweetened condensed milk in a large pot and cover with water by at least 2 inches. Bring the water to a simmer and cook for 4 to 5 hours, adding more water as necessary to keep the can covered. This is important, because if it is not fully covered by water, the can is at risk of bursting. Let the can cool to room temperature before opening.
