here. Some say there are risks of explosion in boiling the can. So, you can buy this premade in a jar or can in the hispanic/mexican section of the grocery store if you don't want to take the risk . I prefer not to scrape milky substances from my kitchen ceiling, so I opted for the latter.
I wanted to love it..... I wanted to ask it where it had been my entire life. But, alas, my culinary tastes must not be refined enough for dulce de leche. I just thought it was blah!
The recipe for the cookie that the dulce de leche was suppose to spread between was very nice. Subtle, buttery and flakey. It just seemed to melt away in your mouth like shortbread.
It really was good. The sugar coma was the worst part. No.... no. It was the children that bounced off the wall from the sugar overload that was the worst. The cookies themselves were quite a treat! And why is it that adults go into sugar comas but children go into sugar overload hyperactive mode? Something just doesn't seem right about that!
As an added bonus, to get you into the upcoming Valentine's Day mood, I made them into sweet little heart cutout cookies with princess pink glitter sprinkles*. You know what they say about us southern women: "glitter runs through our veins." Enjoy!
*Please make sure to only indulge in EDIBLE glitter. There is a difference.
Not Dulce De Leche Cookies
2 cups all-purpose flour, sifted
1/4 cup confectioners' sugar, sifted, plus extra for dusting
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into small pieces and softened (if you use salted butter, omit 1/2 tsp)
1 can frosting, premade, room temperature or dulce de leche(if you must)
Preheat your oven to 350 degrees F.
In a food processor, combine flour, sugar, salt and butter. Pulse until dough comes together into a ball. If the dough is too sticky add a little more flour so that you can shape the soft dough into a ball. Wrap the dough ball in plastic wrap and refrigerate for 20 to 30 minutes.
Sprinkle some flour onto your work surface and roll the dough 1/8-inch thick. Using a 2-inch round cookie cutter cut out the cookies and transfer to a parchment lined baking sheet. Bring the dough scraps together and gently press into a ball. Flour your work surface, re-roll 1/8-inch thick and cut out more rounds.
Bake the cookies until they are golden and firm, about 15 to 20 minutes. Remove the cookies from the oven and let cool for 5 minutes before transferring them to a wire rack to cool completely, about 25 minutes.
Spread about 1 1/2 teaspoons of frosting or dulce de leche (if you must) on the flat side of a cookie and sandwich with the flat side of another cookie.