Dulce De Leche Cookies
2 sugar cookies with Dulce de leche in the middle holding them together. An Argentine Oreo.
Take a 14 ounce jar of sweetened condensed milk. Take off the paper on the can. Put the can in a pot of water, almost covering the can, and boil for about 2 1/2 hours. Pour more hot water in from time to time so that the can is submerged in water. This is how you make Dulce de Leche. It is pretty cool when you take the can, cool it, and then open it with a can opener. Warm caramelized milk. So good.
1 1/2 sticks unsalted butter at room temperature
1/2 cup granulated sugar
4 egg yolks
1 t. vanilla
1 T. brandy ( I used cognac )
1 1/2 cups flour
2/3 cup cornstarch
1/2 t. baking powder
1/4 t. salt
Beat together the butter and sugar until light and fluffy. Beat in one egg yoke at a time until fully incorporated. Add the vanilla and brandy.
Take all the dry ingredients and put them in a bowl. Whisk them until they are mixed up.
Add the mixed dry ingredients into the sugar mixture. She put in 1/2 and mixed it and then the other half. The dough should be soft but not sticky. If it is sticky, add another 1/4 cup flour.
Form the dough into a ball and roll out on a floured covered counter. Make sure you have ample flour so the dough does not stick to the surface.
Take a 1 1/2 inch round cookie cutter to make the cookies on dough that has been rolled out until it is about 1/8 inch thick. Press in to make the cookies. We kept doing small portions of the dough otherwise is just stuck to the counter. We also did not have a cookie cutter that small so we used a small glass candle holder. It seemed to do the trick.
Bake at 350 for about 10-12 minutes or until the cookies are browned...not to brown. Cool.
Take one cookie and a pastry knife or any type of unsharp knife and spread the Dulce de leche over the top. Put another cookie on top. Now you are looking at your Argentine Oreo. They are delicious!