Dulce de Leche (Caramel) Filled Shortbread Cookies
|Serves:||24-36 unfilled cookies; 12-18 filled cookis|
|2 c||all-purpose flour|
|1 c||(2 sticks) unsalted butter (not margarine) at room temperature|
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|1/2 c||confectioners sugar|
|1 tsp||pure vanilla extract (not imitation)|
|1 can(s)||sweetened condensed milk|
|1 pinch||kosher salt|
These are the most delicious and easiest cookies I have ever made and tasted. Over the years, I have come to appreciate shorter versions of dishes that I use to spend loads of time preparing. The ideal result for me is a treat or dish that is delicious, one everyone enjoys, and one that I didn’t spend days or many hours preparing. These cookies are that special. I use to make the Dulce de Leche filling on top of the stove mixing whole milk, sugar, vanilla beans, etc,& watching and stirring occasionally for about 3 hours. Granted it was delicious. This too is delicious & easier -no stiring!
(See Pat's Original Version of Recipe)
We LOVE this homemade dulce de leche! It's so good I could just eat it by the spoonful. These delicious cookies are really easy to make, just be sure to keep an eye on them while they're in the oven so they don't burn.
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.
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!
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.