December 14, 2012

12 Days of Cookies: Day the Twelfth
(Dulce de Leche Sandwich Cookies)




I'm pretty sure that nothing I say could make you want these cookies more than this picture does.






So why even try?




All you have to know is this: the cookies here are darkly chocolatey, and relatively soft and chewy.  A minute or two more, though, could take them to crunchy - if that's your thing.  And that dulce de leche filling?  Imagine caramel that you've cooked for a minute or two extra.  Golden, gooey, sticky, and sweet with just a hint of bitterness underneath.




Go for it.  In fact, go for all 12 of these recipes.  It's been great sharing with you this holiday season - can't wait to do it again next year.  Happy holidays!






Dulce de Leche Sandwich Cookies
from Martha Stewart Living

Flour  [ 3/4 cup ]
Unsweetened Dutch-Process Cocoa Powder  [ 1/4 ]
Coarse Salt  [ 3/4 teaspoon ]
Baking Powder  [ 1/4 teaspoon ]
Unsalted Butter  [ 2 tablespoons, at room temperature ]
Sugar  [ 1/4 cup ]
Light Brown Sugar  [ packed, 1/4 cup ]
Egg  [ 1 ]
Egg Yolk [ 1 ]
Semisweet Chocolate  [ 4 ounces, melted and cooled ]
Vanilla Extract  [ 1/2 teaspoon ]

Dulce de Leche  [ 1/2 cup ]

1.   Whisk together Flour, Cocoa Powder, Salt, and Baking Powder.  Set aside.
2.   In the bowl of a mixer at Medium speed, beat Butter, Sugar, and Brown Sugar until mixture is light-colored 
        and fluffy.
3.   Mix in Egg, Egg Yolk, Chocolate, and Vanilla Extract. 
4.   Reduce speed to Low and add Flour Mixture.  Mix just until no streaks remain.
5.   Shape Dough into a ball.  Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

6.   Line cookie sheets with parchment paper.
7.   Dust counter with flour.
8.   Roll Dough out to a thickness of 1/8 inch.
9.   Cut cookies out with a 2-inch round cutter.
10.   Place cookies on prepared cookie sheets, spacing them at least 1 inch apart.
11.   Use a tiny cutter to cut the center out of half of the cookies.  
11.   Re-roll dough from cut-out centers and repeat preceding steps.
12.   Heat oven to 375 degrees.
13.   Refrigerate cookies on sheets 30 minutes.                 

14.   Bake Cookies until set.  This will take 7-9 minutes.
15.   Remove cookies from sheets and cool on baking racks.

16.   When cool, sandwich Cookies with 1 teaspoon Dulce de Leche


Makes about 18 cookies.

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