Pella Chronicle

Food

December 26, 2012

Dulce DE Leche filled cookies

Pella —

Ingredients

2 c all-purpose flour
1/4 tsp salt
1 c (2 sticks) unsalted butter (not margarine) at room temperature

get recipes @ goboldwithbutter.com
1/2 c confectioners sugar
1 tsp pure vanilla extract (not imitation)
FOR THE FILLING: 1 CAN OF

SWEETENED CONDENSED MILK AND A

SPRINKLING OF KOSHER SALT
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Directions

1
FOR THE COOKIES: In a medium size bowl whisk the flour with the salt. In a larger bowl, beat the butter until smooth and creamy. Add the sugar and beat until smooth. Beat in the Vanilla Extract.
2
Gently beat in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour, or until firm.
3
Preheat oven to 350 degrees F -with the rack in the middle of the oven. Line two baking sheets with parchment paper.
4
On a lightly flourd srface, 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.
5
Bake in preheated oven for 7-10 minutes -until edges of cookies are light brown around the edges. Cool on a cooling rack. Makes 24-36 unfilled cookies.
6
FOR THE FILLING: Empty the contents of a can of Sweetened Condensed Milk into an oven-proof dish; sprinkle with some kosher salt and tightly cover it with foil.
7
Place the covered dish in a larger roasting or casserole pan and fill it up with water until it reaches three quarters of the 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.
8
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!

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