Dulce de Leche (Caramel) Filled Shortbread Cookies
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- 2 c
- all-purpose flour
- 1/4 tsp
- 1 c
- (2 sticks) unsalted butter (not margarine) at room temperature
- 1/2 c
- confectioners sugar
- 1 tsp
- pure vanilla extract (not imitation)
- 1 can(s)
- sweetened condensed milk
- 1 pinch
- kosher salt
3Preheat oven to 350 degrees F - with the rack in the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface, roll out the dough until it is about 1/4 inch thick. Using a lightly floured 1-1/2 or 2 inch round cookie cutter, cut dough. Place on baking sheets and put in refrigerator for about 15 minutes - this firms the dough and helps cookies keep shape while baking.
Bake in preheated oven for 7-10 minutes until edges of cookies are light brown. Cool on a cooling rack. Makes 24-36 unfilled cookies.
5Place the covered dish in a larger roasting or casserole pan and fill it up with water until it reaches three quarters of the way up the covered dish to create a water bath. Bake at 425 degrees F for 2-1/2 to 3 hours, checking every 30 minutes on the water level and adding more as needed.
NOTE: Dulce de Leche is ready when it takes on a brown and caramel-like appearance. Remove from the oven and whisk to smoothness.
Let cool before filling and/or storing. This filling will keep in the refrigerator at a least a week. Yummy!
6To make sandwich cookies, spread the cooled Dulce de Leche filling on the flat side of a cookie. (Don't spread it thick or it will ooze out when you put on the top). Then top with another cookie - flat side on top of filling. Sprinkle cookies with confectioners' sugar.
FOR ANOTHER TREAT: You can make a Butter Cream Frosting for a yellow or caramel cake using the Dulce de Leche filling, by adding powdered sugar, butter and cream.