Butter Cookies With Dulce De Leche Recipes
BUTTER COOKIES WITH DULCE DE LECHE
Categories Cookies Dessert Bake Shower Party Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 sandwich cookies
Number Of Ingredients 13
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Butter a large baking sheet.
- Whisk together cornstarch, 3/4 cup flour, baking powder, and salt in a small bowl.
- Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy, then beat in egg yolks, Pisco, and vanilla. Stir in flour mixture until combined, adding 1 to 2 tablespoons flour if dough is sticky. (Dough should be soft.)
- Form dough into a disk and roll out into an 11-inch round (1/8 inch thick) on a lightly floured surface with a lightly floured rolling pin. Cut out 32 rounds with cutter (reroll scraps if necessary) and transfer to sheet, arranging rounds 1/2 inch apart.
- Bake until firm and pale golden around edges, 12 to 15 minutes. Transfer to a rack and cool 10 minutes.
- Sandwich cookies with about 1/2 teaspoon dulce de leche. Dust with confectioners sugar.
OBLEAS - BUTTER COOKIES WITH DULCE DE LECHE
These cookies have a gooey layer of dulce de leche. The dough can be tricky to handle if it gets warm, so it should be popped in and out of the refrigerator as you work. From Baja: Cooking on the Edge. You can make the cookies anywhere from 1 inch to 3 inches so adjust the baking time accordingly.
Provided by cookiedog
Categories Dessert
Time 2h
Yield 48 2-inch cookies
Number Of Ingredients 6
Steps:
- In the bowl of a standing mixer, beat the butter until light and very fluffy. Add the vanilla.
- Sift together the flour, sugar, and salt. Slowly beat into the butter. The dough should be silky soft, but not sticky; if it sticks, work in a little more flour. Divide the dough into 4 parts and shape into flattened disks. Chill for 1 hour.
- Preheat the oven to 350°F.
- Place a piece of dough between 2 sheets of waxed paper or parchment paper and roll out to less than 1/8 inch thick - as thin as you can make it and still be able to handle the dough. (If the dough because sticky at any time, refrigerate it and work on another piece). Chill the dough again.
- Peel off the top layer of paper and turn the dough upside down onto a lightly greased cookie sheet. With a sharp metal cutter, cut into 2 inch circles, leaving 1/2-inch between the cookies. Peel away the excess dough, form it into a disk and chill. Chill the cookies on the sheet for 10 minutes, then bake until lightly browned around the edges, 12 - 14 minutes. Cool on a rack.
- Roll and bake the remaining dough, including all scraps.
- When cool, sandwich two cookies together with a layer of dulce de leche.
- Variations: *Filled cookies may be dipped in melted bittersweet chocolate. Or drizzled with melted chocolate. *Dust the cookies with a little confectioners' sugar or cocoa powder. *Add a pinch of ground cinnamon or ground anise to the dough. *To make these cookies the traditional way, with cajeta, substitute half canned goat's milk in the Dulce de Leche recipe. Canned goat's milk may be found in your market next to the evaporated and condensed milk.
Nutrition Facts : Calories 66, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 12.8, Carbohydrate 7.1, Fiber 0.2, Sugar 2.5, Protein 0.7
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