This cookie recipe was chosen by Jodie of Beansy Loves Cake for this week’s Tuesdays with Dorie . It is on page 161 of Dorie Greenspan’s book Baking: From My Home to Yours. I wasn’t going to participate in this month’s Tuesdays with Dorie because of school but I couldn’t resist making that Dulce de Leche. And after making a can of it, making the cookies just made sense. Yummmm!
I removed the sugar from the original recipe to make my version of these cookies. And it is probably why they are not flat. I rolled them into balls before baking and this is how they looked like when they came out. Still delicious!
Dulce de Leche Duos
- 1 1/4 cup flour
- 1/2 tsp baking soda
- a pinch of salt
- 1 egg
- 1 stick unsalted butter at room temperature
- 1/2 cup dulce de leche (recipe below)
- Combine flour, baking soda and salt in a bowl. Set aside.
- In an electric mixer using a paddle, beat butter until creamy. Add half of the dulce de leche and continue beating until smooth. Add the dry ingredients and process until just combined.
- Preheat oven to 350F.
- Place teaspoonful of batter onto parchment-lined baking sheet, 2 inches apart. Bake for 10 – 12 minutes. Cool in a rack.
- When cooled, spread some dulce de leche onto the flat surface of two cookies (or one) and press together like a sandwich.
Dulce de Leche
- 1 can sweetened condensed milk, remove paper label if you want
Fill a large pot with water. Place can of condensed milk inside the pot, making sure the water is at least 2 inches above the top of the can. Cover and boil the water on high for 5 minutes and then lower the heat to simmer and continue cooking for 2 hours. Let the can cool in the pot before removing. Can must be cool before opening.