Dulce de leche is a delicacy that is disputed by Uruguay, Argentina, Chile, Colombia, Perú and many other Latin American countries who believe to have invented it. It is one of the most popular confections in South Americas and is a caramel made by slowly cooking sweetened condensed milk until it reaches a warm amber color. It is smooth, creamy, and has a rich buttery flavor. In this recipe the dulce de leche is sandwiched between two soft cinnamon flavored snickerdoodle cookies.
Recipe
Ingredients
1 cup Butter softened
1 cup Sugar plus 1/2 cup for rolling
1 Egg
2 teaspoons Vanilla Extract
2 cups Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 teaspoons Cinnamon to be mixed with remaining 1/2 cup of sugar for rolling
Dulce de Leche Filling:
1 Tablespoon Butter
1 - 13.4 ounce can Dulce de Leche such as Nestle Dulce de Lechera
Instructions
In a large mixing bowl, cream butter and 1 cup of sugar for 4 minutes, until light and fluffy.
Add egg and vanilla and mix for 1 minute.
Stir in flour, baking soda, and salt.
Let mixture chill in the refrigerator for 10-15 minutes.
Combine 1/2 cup of sugar and 2 teaspoons of cinnamon in a shallow bowl.
Roll into 16 - 24 balls, depending on the desired size of cookies.
Drop into cinnamon sugar mixture and coat well.
Place on parchment or Silpat covered baking sheet.
Bake at 350 degrees for 9 - 11 minutes or until lightly golden brown on edges but still soft.
May sprinkle with remaining cinnamon-sugar as soon as removed from the oven.
To make filling: melt butter in small saucepan. Remove from heat and immediately stir in the can of dulce de leche. Spread dulce de leche on the bottom of cookie and top with another cookie.
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