Dulce de Leche Filled Shortbread Cookies
May. 3rd, 2013 05:05 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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creative_cooksDulce de Leche Filled Shortbread Cookies
Serves: 24-36 unfilled cookies; 12-18 filled cookies
Prep Time: 20 Min Cook Time: 2 Hr 50 Min
Ingredients
COOKIES
2 c all-purpose flour
1/4 tsp salt
1 c (2 sticks) unsalted butter (not margarine) at room temperature
1/2 c confectioners’ sugar
1 tsp pure vanilla extract (not imitation)
FILLING
1 can(s) sweetened condensed milk
1 pinch kosher salt
Directions
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.
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.
Serves: 24-36 unfilled cookies; 12-18 filled cookies
Prep Time: 20 Min Cook Time: 2 Hr 50 Min
Ingredients
COOKIES
2 c all-purpose flour
1/4 tsp salt
1 c (2 sticks) unsalted butter (not margarine) at room temperature
1/2 c confectioners’ sugar
1 tsp pure vanilla extract (not imitation)
FILLING
1 can(s) sweetened condensed milk
1 pinch kosher salt
Directions
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.
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.
