DULCE DE LECHE (CARAMEL) FILLED SHORTBREAD COOKIES
We LOVE this homemade dulce de leche! It's so good I could just eat it by the spoonful. These delicious cookies are really easy to make, just be sure to keep an eye on them while they're in the oven so they don't burn.
Provided by Pat Morris
Categories Cookies
Time 3h10m
Number Of Ingredients 9
Steps:
- 1. FOR THE COOKIES: In a medium size bowl whisk the flour with the salt. In a larger bowl, beat the butter until smooth and creamy. Add the sugar and beat until smooth. Beat in the vanilla extract.
- 2. Gently beat in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour, or until firm.
- 3. Preheat oven to 350 degrees F - with the rack in the middle of the oven. Line two baking sheets with parchment paper. On a lightly floured surface, roll out the dough until it is about 1/4 inch thick. Using a lightly floured 1-1/2 or 2 inch round cookie cutter, cut dough. Place on baking sheets and put in refrigerator for about 15 minutes - this firms the dough and helps cookies keep shape while baking. Bake in preheated oven for 7-10 minutes until edges of cookies are light brown. Cool on a cooling rack. Makes 24-36 unfilled cookies.
- 4. FOR THE FILLING: Empty the contents of a can of sweetened condensed milk into an oven-proof dish; sprinkle with some kosher salt and tightly cover it with foil.
- 5. Place the covered dish in a larger roasting or casserole pan and fill it up with water until it reaches three quarters of the way up the covered dish to create a water bath. Bake at 425 degrees F for 2-1/2 to 3 hours, checking every 30 minutes on the water level and adding more as needed. NOTE: Dulce de Leche is ready when it takes on a brown and caramel-like appearance. Remove from the oven and whisk to smoothness. Let cool before filling and/or storing. This filling will keep in the refrigerator at a least a week. Yummy!
- 6. To make sandwich cookies, spread the cooled Dulce de Leche filling on the flat side of a cookie. (Don't spread it thick or it will ooze out when you put on the top). Then top with another cookie - flat side on top of filling. Sprinkle cookies with confectioners' sugar. FOR ANOTHER TREAT: You can make a Butter Cream Frosting for a yellow or caramel cake using the Dulce de Leche filling, by adding powdered sugar, butter and cream.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Bash Milez
[email protected]I've never made shortbread cookies before, but this recipe made it so easy. I'm definitely going to make them again.
Seth Vasquez
[email protected]These cookies are absolutely divine. I highly recommend them to anyone who loves dulce de leche.
Potatolobster69
[email protected]I'm so glad I found this recipe. These cookies are now my go-to dessert for parties and potlucks.
Jordan Morris
[email protected]These cookies are the perfect balance of sweet and salty. I can't stop eating them!
Roshan Ali
[email protected]I love the idea of using dulce de leche in shortbread cookies. It's such a unique and delicious flavor combination.
O'mariah Carney
[email protected]These cookies are amazing! I've made them several times and they're always a hit. Thanks for sharing the recipe!
Md Tarik Hossin
[email protected]Overall, I thought these cookies were good, but not great. I probably wouldn't make them again.
Glory Tesha
[email protected]I followed the recipe exactly, but my cookies didn't turn out as pictured. They were still tasty, but they didn't have the same visual appeal.
Ismail Ibra
[email protected]The cookies were a bit dry. I think I overbaked them. Next time, I'll bake them for a shorter amount of time.
Malikharis Arif
[email protected]These cookies are a bit too sweet for my taste. I would recommend using less sugar in the filling.
HD SoriF
[email protected]I didn't have any dulce de leche, so I used caramel sauce instead. The cookies were still delicious, but I think the dulce de leche would have been better.
Sueheui
[email protected]I'm gluten-free, so I substituted the all-purpose flour with gluten-free flour. The cookies turned out great!
Jennifer Ogbugo Jennifer
[email protected]These cookies are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and unique.
Shenal Desilva
[email protected]I've tried many dulce de leche cookie recipes, but this one is by far the best. The cookies are perfectly crispy and the filling is smooth and creamy.
MD Fuyad Fuyad
[email protected]I made these cookies with my kids and they had a blast. It was a great bonding experience.
Asif Hossen
[email protected]These cookies are so easy to make, even for a beginner baker. I highly recommend them.
Kabengo Raimon
[email protected]I love the combination of the shortbread cookie and the dulce de leche filling. It's a perfect balance of sweet and salty.
Nikki Rocky
[email protected]These cookies are perfect for any occasion. I've made them for parties, bake sales, and even as a gift. They're always a crowd-pleaser.
calen weller
[email protected]I'm not a huge fan of shortbread cookies, but these were surprisingly delicious. The caramel filling is a game-changer.
Ashfaq Chiniot
[email protected]These cookies were a hit at my holiday party! They're so easy to make and the dulce de leche filling is divine.