Wednesday, February 6, 2013
dulce de leche sandwich cookies
My parents live in San Antonio, and when Miles and I visit them, one of our favorite places to go is the CIA Bakery. They always have the most incredible cakes, tarts, and cookies, and you can see inside to the enormous kitchen where the students are hard at work. Last time we were there, Miles got an amazing dulce de leche sandwich cookie (traditionally called alfajors). He's been talking about it ever since (not kidding), so I decided it was time for me to try it at home!
But because I can't leave well enough alone, I went off of the traditional cookie a bit. Usually, the cookie part is something more similar to shortbread. But when searching for a recipe, I found these and thought I'd try it instead. And oh my goodness. I wish I could convey to you through the computer screen how good these cookies were. They are the softest cookies I have ever made, with a perfect richness from the dulce de leche. I can't even. Just make these. Please. And if you want to bring some to me when you do, I guess that would be okay.
Dulce de Leche Sandwich Cookies (adapted from Baking: From My Home to Yours via Joy the Baker)
makes 15 sandwich cookies
1 1/4 cups AP flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 stick unsalted butter, at room temperature
1/2 cup dulce de leche (you can find it at most grocery stores in the Latin foods aisle), plus more for filling
1/3 cup light brown sugar
1/4 cup sugar
1 large egg
sea salt, for sprinkling (optional)
Preheat oven to 350 degrees F.
In a medium bowl, whisk together the flour, baking soda and salt.
In the bowl of a stand mixer fit with a paddle attachment, beat the butter at medium speed until softened and broken up a bit. Add the 1/2 cup dulce de leche, brown sugar, and sugar. Beat on medium speed until light and fluffy, about 3 minutes. Add the egg and beat to incorporate.
Reduce the mixer speed to low and add the dry ingredients all at once. Mix until the flour is just incorporated (do not overmix).
Spoon the dough onto baking sheets lined with parchment paper, using a heaping teaspoon of dough for each cookie and leaving about 2 inches of space between each cookie.
Bake the cookies for 10-12 minutes, or until lightly brown. Let them rest on the cookie sheet for 3-4 minutes before removing to cool.
Once the cookies are cooled completely, spread them with dulce de leche and sprinkle with a bit of sea salt, if using. Put another cookie on top to make a sandwich cookie (or just eat as is!). Enjoy!