Dulche de Leche Cookies
- 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
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.