Adapted from a recipe by Ingrid Hoffmann, these cookies are delicious!
It’s a quick recipe once the dulce de leche is made.
I made my own dulce de leche by completely submersing and boiling two cans of condensed milk (unopened, low boil) for 4 hours. I didn’t need that much dulce de leche for this recipe but had plans for the other can. No – I didn’t eat it with a spoon while watching Dexter on Netflix although I seriously considered it!
Let the cans cool slowly and completely before attempting to open them or they could explode.
2 c. all purpose flour
1/4 c. powdered sugar
1/2 t. fine sea salt
1 c. unsalted butter cold and cubed + 1/4 c. melted unsalted butter
1 can dulce de leche
extra sea salt
powdered sugar for dusting (optional)
In a food processor, process all of the ingredients except the melted butter.
Slowly pour in the melted butter while the processor is pulsing.
Press dough into a ball and cover with plastic wrap.
Refrigerate for 20 minutes or overnight.
Roll out dough on a floured surface to 1/4 inch thickness and cut with a small round or scalloped cookie cutter.
I solicited the help of two 6 year olds to cut out the cookies…
Bake cookies for 8 to 10 minutes at 350 degrees Fahrenheit.
Move to a cooling rack and let cool completely.
Spread a small amount of dulce de leche on one cookie and create a sandwich by topping the dulce de leche with another cookie.
On some, I sprinkled a little bit of fine sea salt on the dulce de leche layer before creating the sandwich. Excellent!
This recipe made about 40 small sandwich cookies.