DULCE DE LECHE
SANDWICH COOKIES
ACTIVE: 1 hr l TOTAL: 2 hr
MAKES: 15 to 18
3 sticks unsalted butter,
at room temperature
1 cup confectioners’ sugar
2 tablespoons granulated sugar
1 teaspoon grated orange zest
½ teaspoon pure vanilla extract
3¼ cups all-purpose flour, plus more
for dusting
¼ teaspoon salt
1½ cups dulce de leche
1.Beat the butter, confectioners’ sugar,
granulated sugar and orange zest in a
large bowl with a mixer on medium-
high speed until light and fluffy, about
3 minutes. Add the vanilla and beat
until smooth. Combine the flour and
salt in a medium bowl, then add to
the butter mixture and beat until
incorporated. Scrape down the sides
of the bowl, then mix for an additional
20 seconds. Wrap the dough in plastic
wrap and refrigerate for 30 minutes.
- On a lightly floured surface, roll
out the dough until it’s ¼ inch thick.
Using a 3-inch round cookie cutter,
punch out as many circles as you can.
Arrange the circles on 2 parchment-
lined baking sheets. Gather the scraps,
reroll and cut out more circles. If the
dough starts to get soft, return to
the refrigerator.
- Preheat the oven to 325 ̊. Using
a 3-inch cookie stamp, mark each
cookie. Refrigerate at least 15 minutes.
- Bake the cookies until lightly golden
around the edges, about 10 minutes.
Let cool 5 minutes on the baking
sheets, then transfer to racks to cool
completely.
- Spoon the dulce de leche into a
pastry bag and snip a corner. Pipe the
dulce de leche on half of the cookies,
making sure to pipe the filling on the
side without the stamp. Top each with
another cookie, stamp-side up.
Lasheeda uses a
cookie stamp to
make this design.
86 FOOD NETWORK MAGAZINE ●JANUARY/FEBRUARY 2021