Whole Dulce De Leche

Whole Dulce De Leche

Ingredients:
4cups whole milk
1cup (7 ounces) granulated sugar

Directions:
1/ teaspoon vanilla extract
2
1/ teaspoon salt
2
1/ teaspoon baking soda
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COOKIES
1cup plus 2 tablespoons (52/ ounces) all-purpose flour
3
1/ teaspoon salt
4
8tablespoons unsalted butter, softened
1/ cup (21/ ounces) granulated sugar
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1/ cup (1 ounce) confectioners’ sugar
4
1large egg yolk
1teaspoon vanilla extract
5ounces bittersweet chocolate, finely chopped (optional)
1. FOR THE DULCE DE LECHE: Whisk milk, sugar, vanilla, salt, and baking
soda in large saucepan to dissolve sugar. Bring to simmer over medium heat (mixture
will foam up). Simmer gently, stirring and skimming foam, until dark caramel in color
and measures 3/ cup, 21/ to 3 hours. Strain through fine-mesh strainer and let cool.
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(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 bowl. Using stand mixer fitted
with 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 final stir by hand.
3. Transfer dough to clean counter. Roll into 11/ -inch-thick log, about 11 inches
2
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. Slice dough into 1/ -inch-
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