Dulche de Leche Cookies

Dulche de Leche Cookies
Dulche de Leche Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup plus 3 tbsp. Butter

  • 1/4

    cup plus 3 tbsp. Sugar

  • 1

    egg, beaten

  • 1

    cup plus 2 tbsp. Flour

  • dulce de leche

  • Dulche de Leche

  • 1

    quart whole milk

  • 12

    ounces sugar, approximately 1 1/2 cups

  • 1

    vanilla bean, split and seeds scraped

  • 1/2

    teaspoon baking soda

Directions

Cream together butter and sugar; add egg and flour and mix well. In scant teaspoonfuls, drop onto a cookie sheet. Pat with a floured finger into very thin 1.5-inch circles. Bake at 325 degrees for 10-12 minutes, until just starting to brown around edges. Sandwich two cookies together with dulche de leche. Dulche de leche: Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.

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