Food recipes
Dulce de Leche Sandwich Cookies
Dulce de Leche Sandwich Cookies
Ingredients:
Dulce de Leche:
4 cups whole milk
1 cup (7 ounces) granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
Cookies:
1 cup plus 2 tablespoons (5 2/3 ounces) all-purpose flour
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
1/3 cup (2 1/3 ounces) granulated sugar
1/4 cup (1 ounce) confectioners' sugar
1 large egg yolk
1 teaspoon vanilla extract
5 ounces bittersweet chocolate, finely chopped (optional)
Directions:
1. For the dulce de leche: Whisk milk, sugar, vanilla, salt, and baking soda in a large saucepan to dissolve sugar. Bring to a simmer over medium heat (mixture will foam up). Simmer gently, stirring and skimming foam, until dark caramel in color and it measures 3/4 cup, 2 1/2 to 3 hours. Strain through a fine-mesh strainer and let cool. (Dulce de leche can be refrigerated for up to 1 month; bring to room temperature before using.)
2. For the cookies: Whisk flour and salt in a bowl. Using a stand mixer fitted with a paddle, beat butter, granulated sugar, and confectioners' sugar until pale and fluffy, about 3 minutes. Add egg yolk and vanilla and beat until combined, about 30 seconds. Reduce speed to low and slowly add flour mixture until combined, about 30 seconds. Give batter a final stir by hand.
3. Transfer dough to a clean counter. Roll into a 1 1/2-inch-thick log, about 11 inches long. Wrap dough tightly in plastic wrap and refrigerate until firm, about 2 hours. (Dough can be refrigerated for up to 3 days and frozen for up to 1 month; if frozen, let thaw completely before using.)
4. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees. Line 2 baking sheets with parchment paper.
Ingredients:
Dulce de Leche:
4 cups whole milk
1 cup (7 ounces) granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
Cookies:
1 cup plus 2 tablespoons (5 2/3 ounces) all-purpose flour
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
1/3 cup (2 1/3 ounces) granulated sugar
1/4 cup (1 ounce) confectioners' sugar
1 large egg yolk
1 teaspoon vanilla extract
5 ounces bittersweet chocolate, finely chopped (optional)
Directions:
1. For the dulce de leche: Whisk milk, sugar, vanilla, salt, and baking soda in a large saucepan to dissolve sugar. Bring to a simmer over medium heat (mixture will foam up). Simmer gently, stirring and skimming foam, until dark caramel in color and it measures 3/4 cup, 2 1/2 to 3 hours. Strain through a fine-mesh strainer and let cool. (Dulce de leche can be refrigerated for up to 1 month; bring to room temperature before using.)
2. For the cookies: Whisk flour and salt in a bowl. Using a stand mixer fitted with a paddle, beat butter, granulated sugar, and confectioners' sugar until pale and fluffy, about 3 minutes. Add egg yolk and vanilla and beat until combined, about 30 seconds. Reduce speed to low and slowly add flour mixture until combined, about 30 seconds. Give batter a final stir by hand.
3. Transfer dough to a clean counter. Roll into a 1 1/2-inch-thick log, about 11 inches long. Wrap dough tightly in plastic wrap and refrigerate until firm, about 2 hours. (Dough can be refrigerated for up to 3 days and frozen for up to 1 month; if frozen, let thaw completely before using.)
4. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees. Line 2 baking sheets with parchment paper.
Printed from https://recipe.bluelayer.org/recipe/74178/dulce-de-leche-sandwich-cookies