Dulce de Leche Digestive Cookies

By dedmund

Ingredients

• 1/2 1/2 1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour, plus more for dusting
• 1 1/2 1 1/2 1/2 cups King Arthur Whole Wheat Flour
• 1 1 1 teaspoon baking powder
• 1/4 1/4 1/4 teaspoon salt
• 1 1 1 stick unsalted butter at room temperature
• 1/2 1/2 1/2 cup confectioners' sugar
• 1/4 1/4 2%) cup cold milk (I used 2%)
• 1 1 1 cup dark chocolate chips
• Sweetened coconut or chopped nuts (optional)

Details

Servings 1
Preparation time 30mins
Cooking time 50mins
Adapted from kellybakes.com

Preparation

Step 1

Instructions

Preheat oven to 350F.

In a bowl (you can use a hand mixer with a medium bowl, stand mixer or your food processor. I used a food processor.), combine the flours, salt and baking powder.

Cut butter into the flour mixture using a pastry cutter, your fingers, the paddle of your stand mixer or the pulse feature of your food processor.

Next, add the confectioner's sugar and mix to combine.

Add enough milk to make a stiff dough and then knead on a floured surface (or whiz in a food processor) until smooth.

Roll out dough on floured surface until dough is between 1/8-1/16" thick. Using a 2" round cutter, cut circles and place each round onto a parchment lined cookie sheet and prick each cookie several times with a fork.

Bake cookies until just slightly golden, roughly 18-20 minutes.

Allow to cool 5 minutes before transferring to a cooling tray. Once completely cool, spread a hazelnut-sized amount of dulce de leche on each cookie. Allow to set 10 minutes.

Meanwhile, melt chocolate. Once dulce de leche has set up a bit, spread a small amount of chocolate over the dulce de leche. Place back on the cooling sheet to set up. Sprinkle with nuts or coconut if desired.

Prepare to eat chocolate covered comfort.

Instructions

Preheat oven to 350F.

In a bowl (you can use a hand mixer with a medium bowl, stand mixer or your food processor. I used a food processor.), combine the flours, salt and baking powder.

Cut butter into the flour mixture using a pastry cutter, your fingers, the paddle of your stand mixer or the pulse feature of your food processor.

Next, add the confectioner's sugar and mix to combine.

Add enough milk to make a stiff dough and then knead on a floured surface (or whiz in a food processor) until smooth.

Roll out dough on floured surface until dough is between 1/8-1/16" thick. Using a 2" round cutter, cut circles and place each round onto a parchment lined cookie sheet and prick each cookie several times with a fork.

Bake cookies until just slightly golden, roughly 18-20 minutes.

Allow to cool 5 minutes before transferring to a cooling tray. Once completely cool, spread a hazelnut-sized amount of dulce de leche on each cookie. Allow to set 10 minutes.

Meanwhile, melt chocolate. Once dulce de leche has set up a bit, spread a small amount of chocolate over the dulce de leche. Place back on the cooling sheet to set up. Sprinkle with nuts or coconut if desired.

Prepare to eat chocolate covered comfort.