Saturday, January 30, 2010
Dulce De Leche Cookies
Dulce De Leche Duos
from: Baking:From My Home to Yours
Makes about 40 cookies
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 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 or silcone mats 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.
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 sandwich them together. These keep,well wrapped, for up to four days.