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Wednesday, April 20, 2011

If you like cookies and Dulce de Leche, then this reciepe is for you. Words cannot describe exactly how Dulce de Leche taste but it is sweetened condensed milk boiled for a long time until it's thick, dark with a caramel like consistency. With that being said, when I came across this reciepe from Beansy Loves Cake, I had to try and it is sooooo gooood!
Dulce de Leche Duos
by Dorie Greenspan from Baking From My Home to Yours

2 1/2 cups all-purpose flour
1 t baking soda
1/2 t salt
2 sticks (8 oz) unsalted butter, at room temperature
3/4 cups store-bought dulce de leche, plus more for filling
3/4 cup packed light brown sugar
1/2 cup sugar
2 large eggs

1.Position the racks to divide the oven into thirds and preheat the oven 350 degrees F. Line two baking sheets with parchment or silicone mats.
2.Whisk together the flour, baking soda and salt.
3.Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed until soft.
4.Add the 3/4 cup of dulce de leche and both sugars and continue to beat until light and fluffy, about 3 minutes. Add the eggs one at a time, beating for 1 minute after each addition. Don't be concerned if the mixture looks a little curdled- it will smooth out when the flour mixture goes in. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the batter.
5.Spoon the dough onto the baking sheets, using a heaping teaspoon of dough for each cookie and leaving 2 inches between them.
6.Bake the cookies 10 to 12 minutes, rotating the pans from top to bottom and front the back at the midway point. The cookies should be honey brown with a light sugar crust, but they will still be soft, so remove the sheets from the oven but don't touch the cookies for another minute or two. Then, using a wide metal spatula, transfer the cookies to a rack to cool to room temperature.
7.Repeat with the remaining dough, making sure you cool the baking sheets before spooning the dough onto them.
8.When the cookies are completely cool, spread the flat bottoms of half the cookies with a small amount of dulce de leche, and sandwich with the flat sides of the remaining cookies.

Makes about 30 sandwich cookies



Since Dulce de Leche is "heated" sweetened condensed milk, you can just make your own. I suggest you just buy it already made in the can , usually located in the isle with the sugar and regular condensed/evaporated milk. Now for those of you who like to DIY it, then you can make your own. There are several ways to do this. You can:

Take one or two cans of sweetened condensed milk and remove the labels. Put them in the bottom of a slow cooker/crock pot and fill it with water so the cans are covered by at least 2″ of water. Set it to low and let it cook overnight — eight to ten hours. In the morning, turn it off and let the cans cool in the water.


Boil the sweetened condensed milk on the stove, just make sure to
  • Remove the paper label
  • Have a couple holes popped into the top (using a can opener). This is important as it helps prevent the can from exploding.
  • Placed in a small pot and water added until it is near (1/4 in. or about 1 cm) the top of the can.
  • Simmer water (not boiling) and hold there for three hours (for thick runny dulce de leche) or four hours (for solid dulce de leche). Water will need to be added over time as it cooks off.
  • Remove the can with tongs and allow to cool before opening.
  • Cooked in the can, the dulce de leche will have different consistencies - liquidy on top, dark and crusty on the bottom. Stir together in a bowl until it is uniform.

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Written by Lovely

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