Monday, July 23, 2007
dulce de leche duos cookies
I made the Dulce de Leche Duo cookies from Dorie Greenspan's book Baking From My Kitchen to Yours. last night. I looooove caramel, and Dulce de Leche is the ultimate. I bought the premade kind, because I'm a little scared to try making it myself...plus there was no time for that.
Dulce De Leche Duos
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 sticks (8 ounces) unsalted butter, at room temperature
3/4 cup store-bought dulce de leche, plus more for filling
3/4 cup (packed) light brown sugar
1/2 cup sugar
2 large eggs
Getting ready: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats.
Whisk together flour, baking soda and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat butter at medium speed until soft. Add the Dulce de Leche and both sugars and continue to beat until light and fluffy, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each addition. Don't be concerned if the mixture looks a little curddled, it will smooth out when the flour mixture is added. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the batter.
Spoon the dough onto the baking sheets, using a heaping teaspoon of dough for each cookie and leaving 2 inches between them.
Bake the cookies for 10-12 minutes, rotating the pans from top to bottom and front to back at the midway point. The cookies should be honey brown with a light sugar crust, but they will be soft, so remove the sheets from the oven but don't touch the cookies for another minute or two. Then, using a wide metal spatula, transfer the cookies to a rack to cool to room temperature.
Repeat with the remaining dough, making sure you cool the baking sheets before spooning the dough onto them.
When the cookies are completely cool, spread the flat bottoms of half the cookies with a small amount of dulce de leche, and sandwich with the flat sides of the remaining cookies.
I didn't make all of them into sandwiches, as they were sweet enough on their own. They are very buttery and you can totally taste the dulce de leche in them.