Love for Dulce de Leche

 

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If you didn’t know already, I LOVE DULCE DE LECHE!! Literally anything dulce de leche I will inhale. For those of you not aware, dulce de leche is a South American caramel, which can easily be made by heating sweetened condensed milk.

I have been wanting to make my own dulce de leche and incorporate it into a recipe for a while now, so when I came across these Dulce de Leche Sandwich cookies by Joy the Baker, I was instantly sold.

It was perfect timing, considering I have a cookie exchange at work today.

Before starting on the cookies, it was time to make the dulce de leche sauce. There are a few different procedures for this, but I chose the oven route. You simple pour a can (I used 2) of sweetened condensed milk into a shallow baking dish and cover tightly with foil. Next place it inside a larger baking dish and pour hot water until it is about halfway up the smaller dish. Put this into a 425 degree oven for 1-1 1/2 hours until a golden, caramel colour. Once out of the oven and cooled, whisk until all lumps are gone. Place in a jar and refrigerate.

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Now that this delicious, indulgent, creamy goodness was all ready to go, it was time to prepare the cookies. See the recipe below.

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Dulce de Leche Sandwich Cookies

Makes 30 cookies (I doubled the recipe)

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

2 sticks (8 ounces) unsalted butter, at room temperature

3/4 cup store-bought dulce de leche, plus more for filling

3/4 cup packed light brown sugar

1/2 cup sugar

2 large eggs

Preheat oven to 350 degrees F and position a rack in the upper third of the oven.  Line two baking sheets with parchment paper and set aside.

In a medium bowl, whisk together the flour, baking soda and salt.

In the bowl of a stand mixer fit with a paddle attachment, beat the butter at medium speed until just softened and broken up a bit.  Add the 3/4 cup dulce de leche, brown sugar and granulated sugar.  Beat on medium speed until light and fluffy, about 3 minutes.  Add the eggs one at a time, beating to incorporate.

Reduce the mixer speed to low and add the dry ingredients all at once.  Mix only until the flour is just incorporated.  You may need to finish off the mixing with a big spatula.

Spoon the dough onto the lined baking sheets using a heaping teaspoon of dough for each cookie.  The dough will be soft and this might be a bit messy.  Leave 2 inches of space between each cookie for the baking spread.

Bake the cookies for 10 to 12 minutes.  The cookies will be honey brown with a light crust, but still very soft when they come out of the oven.  Let them rest on the cookie sheet for a minute or two before removing to cool.

Once the cookies are cooled completely, spread them with dulce de leche and sprinkle with a bit of sea salt if you like.  Keep well wrapped for up to four days.

 

 

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