Dulce de Leche (Caramel) Filled Shortbread Cookies

By nanasally4

Ingredients

• Ingredients
• 2 2
• c
• all-purpose flour
• 1/4 1/4
• tsp
• salt
• 1 1
• c
• (2 sticks) unsalted butter (not margarine) at room temperature
• get recipes @ goboldwithbutter.com
• 1/2 1/2
• c
• confectioners sugar
• 1 1
• tsp
• pure vanilla extract (not imitation)
• FOR THE FILLING: 1 CAN OF
• SWEETENED CONDENSED MILK AND A
• SPRINKLING OF KOSHER SALT

Details

Servings 24
Preparation time 20mins
Cooking time 190mins
Adapted from justapinch.com

Preparation

Step 1

Directions

1
FOR THE COOKIES: In a medium size bowl whisk the flour with the salt. In a larger bowl, beat the butter until smooth and creamy. Add the sugar and beat until smooth. Beat in the Vanilla Extract.

2
Gently beat in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour, or until firm.

3
Preheat oven to 350 degrees F -with the rack in the middle of the oven. Line two baking sheets with parchment paper.

4
On a lightly flourd srface, roll out the dough until it is about 1/4 inch thick. Using a lightly floured 1-1/2 or 2 inch round cookie cutter, cut dough. Place on baking sheets and put in refrigerator for about 15 minutes -this firms the dough and helps cookies keep shape while baking.

5
Bake in preheated oven for 7-10 minutes -until edges of cookies are light brown around the edges. Cool on a cooling rack. Makes 24-36 unfilled cookies.

6
FOR THE FILLING: Empty the contents of a can of Sweetened Condensed Milk into an oven-proof dish; sprinkle with some kosher salt and tightly cover it with foil.

7
Place the covered dish in a larger roasting or casserole pan and fill it up with water until it reaches three quarters of the up the covered dish to create a water bath. Bake at 425 degrees F for 2-1/2 to 3 hours, checking every 30 minutes on the water level and adding more as needed.

8
NOTE: Dulce de Leche is ready when it takes on a brown and caramel-like appearance. Remove from the oven and whisk to smoothness.

Let cool before filling and/or storing. This filling will keep in the refrigerator at a least a week. Yummy!

9
To make sandwich cookies, spread the cooled Dulce de Leche filling on the flat side of a cookie (Don't spread it thick or it will ooze out when you put on the top). Then top with another cookie -flat side on top of filling. Sprinkle cookies with Confectioners sugar.

FOR ANOTHER TREAT: You can make a Butter Cream Frosting for a yellow or caramel cake using the Dulce de Leche filling, by adding powdered sugar, butter and cream.