dulce de leche (caramel) filled shortbread cookies
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 used to spend loads of time preparing. The ideal result for me is a treat or dish that is delicious, one that everyone enjoys, and one that I didn’t spend days or many hours preparing. These cookies are special. I used to make the Dulce de Leche filling on top of the stove, mixing whole milk, sugar, vanilla beans, watching and stirring occasionally for about 3 hours. Granted, it was delicious. This, too, is delicious and easier.
Blue Ribbon Recipe
These dulce de leche filled shortbread cookies are sure to become a holiday favorite for your family. The shortbread cookies are buttery with a little crunch and a soft crumble. A homemade dulce de leche is sandwiched in the middle. We loved the homemade dulce de leche and could eat it by the spoonful. It is creamier and softer than other caramels. They have the look and texture of a Mexican wedding cookie with the addition of caramel.
Ingredients
- COOKIES
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup unsalted butter, room temperature (2 sticks)
- 1/2 cup confectioners sugar
- 1 teaspoon pure vanilla extract
- FILLING
- 1 can sweetened condensed milk (14 oz)
- 1 pinch Kosher salt
How To Make dulce de leche (caramel) filled shortbread cookies
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Step 1Preheat the oven to 425 degrees F. For the cookies, in a medium-sized bowl, whisk the flour with the salt. -
Step 2In a larger bowl, beat the butter until smooth and creamy.
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Step 3Add the sugar and beat until smooth.
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Step 4Beat in the vanilla extract.
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Step 5Gently beat in the flour mixture just until incorporated.
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Step 6Place the dough on a piece of plastic wrap.
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Step 7Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour, or until firm.
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Step 8While the dough is chilling, start to prepare the filling. Empty a can of sweetened condensed milk into an oven-proof dish. Sprinkle with some Kosher salt and tightly cover it with foil or a secure lid.
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Step 9Place 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.
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Step 10Bake at 425 degrees F for 2 1/2 to 3 hours, checking every 30 minutes on the water level and adding more as needed.
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Step 11Dulce de Leche is ready when it takes on a brown and caramel-like appearance.
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Step 12Remove from the oven and whisk to smoothness. Let cool before filling and/or storing. This filling will keep in the refrigerator for at least a week.
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Step 13For the cookies, turn the oven to 350 degrees F with the rack in the middle of the oven. Line two baking sheets with parchment paper.
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Step 14Add dough to a lightly floured surface.
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Step 15Roll out the dough until it is about 1/4 inch thick.
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Step 16Using a lightly floured 1 1/2 or 2-inch round cookie cutter, cut dough.
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Step 17Place on baking sheets and put in refrigerator for about 15 minutes - this firms the dough and helps cookies keep their shape while baking. Makes 24-36 unfilled cookies.
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Step 18Bake in preheated oven for 7-10 minutes until edges of cookies are light brown.
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Step 19Cool on a cooling rack.
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Step 20To 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.
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Step 21Then top with another cookie, flat side on top of filling. Sprinkle cookies with confectioners' sugar.
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Step 22For another treat, you can make a Buttercream Frosting for a yellow or caramel cake using the Dulce de Leche filling by adding powdered sugar, butter, and cream.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
