Dulce De Leche Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F. Finely grind the hazelnuts in a food processor. Spread on a baking sheet; bake until golden, 12 minutes.
• Whisk the flour, cornstarch, 1/3 cup of the ground hazelnuts, the baking powder, baking soda and salt in a bowl; set aside. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg yolks, liqueur and vanilla; beat until incorporated. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Turn onto a sheet of plastic wrap; shape into a disk. Wrap and refrigerate until firm, at least 1 hour.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Dust the dough with flour and roll out into a 6-by-12-inch rectangle (1/4 inch thick) on a floured surface. Cut into 1 1/2-inch squares; arrange 1/2 inch apart on the baking sheets. Cut out circles from the middle of half of the squares using a small cutter. Refrigerate until firm, 15 minutes.
• Bake, switching the pans halfway through, until the cookies are golden on the bottom, 12 to 14 minutes. Let cool 5 minutes, then transfer to racks to cool completely. Stir together the dulce de leche and the remaining ground hazelnuts. Sandwich between the plain and cut-out cookies. Dust with confectioners' sugar.

Steps:

• Preheat your oven to 350 degrees F.
• In a food processor, combine flour, sugar, salt and butter. Pulse until dough comes together into a ball. If the dough is too sticky add a little more flour so that you can shape the soft dough into a ball. Wrap the dough ball in plastic wrap and refrigerate for 20 to 30 minutes.
• Sprinkle some flour onto your work surface and roll the dough 1/8-inch thick. Using a 2-inch round cookie cutter cut out the cookies and transfer to a parchment lined baking sheet. Bring the dough scraps together and gently press into a ball. Flour your work surface, re-roll 1/8-inch thick and cut out more rounds.
• Bake the cookies until they are golden and firm, about 15 to 20 minutes. Remove the cookies from the oven and let cool for 5 minutes before transferring them to a wire rack to cool completely, about 25 minutes.
• Place the dulce de leche in a small bowl and stir in the cinnamon, cloves, and nutmeg. Spread about 1 1/2 teaspoons of the dulce de leche on the flat side of a cookie and sandwich with the flat side of another cookie. Place the cookies on a platter, dust them with powdered sugar, and serve.

Steps:

• Beat the butter, confectioners' sugar, granulated sugar and orange zest in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the vanilla and beat until smooth. Combine the flour and salt in a medium bowl, then add to the butter mixture and beat until incorporated. Scrape down the sides of the bowl, then mix for an additional 20 seconds. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
• On a lightly floured surface, roll out the dough until it's 1/4 inch thick. Using a 3-inch round cookie cutter, punch out as many circles as you can. Arrange the circles on 2 parchment-lined baking sheets. Gather the scraps, reroll and cut out more circles. If the dough starts to get soft, return to the refrigerator.
• Preheat the oven to 325˚ F. Using a 3-inch cookie stamp, mark each cookie. Refrigerate at least 15 minutes.
• Bake the cookies until lightly golden around the edges, about 10 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Spoon the dulce de leche into a pastry bag and snip a corner. Pipe the dulce de leche on half of the cookies, making sure to pipe the filling on the side without the stamp. Top each with another cookie, stamp-side up.

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Butter a large baking sheet.
• Whisk together cornstarch, 3/4 cup flour, baking powder, and salt in a small bowl.
• Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy, then beat in egg yolks, Pisco, and vanilla. Stir in flour mixture until combined, adding 1 to 2 tablespoons flour if dough is sticky. (Dough should be soft.)
• Form dough into a disk and roll out into an 11-inch round (1/8 inch thick) on a lightly floured surface with a lightly floured rolling pin. Cut out 32 rounds with cutter (reroll scraps if necessary) and transfer to sheet, arranging rounds 1/2 inch apart.
• Bake until firm and pale golden around edges, 12 to 15 minutes. Transfer to a rack and cool 10 minutes.
• Sandwich cookies with about 1/2 teaspoon dulce de leche. Dust with confectioners sugar.

Steps:

• Heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown. Turn off oven. In food processor bowl with metal blade, place cooled coconut. Cover; process until ground. Set aside.
• Meanwhile, in large bowl, beat butter and 2/3 cup sugar with electric mixer on medium speed about 1 minute or until smooth. Add egg yolks, rum and vanilla. On high speed, beat about 1 minute or until blended.
• In medium bowl, stir together flour, baking powder and salt. Stir flour mixture into butter mixture until well blended. Cover; refrigerate 30 minutes.
• Heat oven to 350°F. Shape dough into 3/4-inch balls. On ungreased nonstick (not insulated) cookie sheets, place balls about 2 inches apart. Dip bottom of small glass into 1/4 cup sugar; press on cookies to make about 1 1/2 inches in diameter.
• Bake 10 to 11 minutes or just until edges begin to brown. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
• For each sandwich cookie, spread about 1 teaspoon of the caramel apple dip on bottom of 1 cookie, spreading to edge of cookie. Top with second cookie. Gently squeeze until filling oozes out a little around the side. Roll edges of cookies in ground coconut.

Steps:

• Mix flour, confectioners' sugar, cornstarch, and salt together in a bowl. Place butter in a separate bowl and use an electric mixer to beat until soft and fluffy. Add white sugar and vanilla and mix well.
• Add flour mixture to the bowl with the butter mixture in 3 stages; mix until just blended. Divide dough in half and roll each half into a log. Refrigerate dough logs until firm, about 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Slice dough logs into 1/4-inch cookies and place on a baking sheet.
• Bake in the preheated oven until just starting to turn golden around the edges, 8 to 10 minutes.
• Allow cookies to cool on the pan for 1 minute. Transfer to wire racks to cool completely, about 30 minutes more.
• Use a knife to apply a generous amount of dulce de leche on one cookie. Sandwich another cookie on top and place on a serving tray. Repeat with remaining cookies and dulce de leche. Lightly dust finished cookies with confectioners' sugar.

Steps:

• Make the dulce de leche one day in advance: I like to put a small folded piece of kitchen towel on the bottom of a small, heavy-duty saucepan. Set the can directly on top and fill the saucepan with enough water to reach 2 to 3 inches over the can. Bring the pot to a full boil, then lower to a simmer. Cook for 3 to 4 hours, checking the water every 30 minutes. Don't let the water level get below the can or evaporate completely. You will destroy the pot and not have properly cooked dulce de leche. I like a darker, more caramelized cream, so I cook it for 4 hours (though 3 hours will work). Very carefully remove the hot can from the pot with tongs. Allow the can to cool for 24 hours at room temperature before opening. Store in the refrigerator for up to one week after opening.
• For the cookies: Preheat the oven to 350 degrees F. Spread the hazelnuts in a single layer on a sheet pan and bake until golden brown, 8 to 10 minutes. Let cool to room temperature. Put the hazelnuts, flour, salt, cinnamon and cloves in a food processor. Pulse 8 to 10 times until the hazelnuts are finely chopped. Remove the mixture from the processor and set aside.
• In a stand mixer fitted with the paddle attachment, cream the butter, sugar and orange zest until fluffy, about 2 minutes. Add the vanilla and maple extracts and the dry ingredients; mix until the dough comes together, 1 to 2 minutes. Divide the dough into two disks, flatten them, wrap in plastic and chill for 1 hour.
• Working with one disk of dough at a time, roll the dough between two sheets of parchment. Roll out to an 11- to- 12-inch round. The dough should be slightly thinner than 1/4 inch. Chill that piece and repeat with the second disk. Chill both rounds of dough until very firm (the freezer can help if time is important).
• Line two sheet pans with parchment; set aside. From one round of dough, cut out twenty-eight 2 1/2-inch cookies. I like to use a square cutter just to mix it up from the traditional round cookie. Cut out cookies from the second round of dough-these will become the tops of the cookies. You will need to cut out a small 1-inch round center hole from the second set of cookies, which will allow you to see the filling of the finished cookie. Bake the punched holes for snacking on.
• Once all the cookies are cut, arrange on the prepared pans and chill until cold or overnight.
• Preheat the oven to 350 degrees F. Bake the cookies until they're light golden brown, 16 to 18 minutes. Remove from the oven and let cool to room temperature.
• Top the bottom cookies with the dulce de leche or your favorite fruit jam or jelly. I love cranberry-orange jam. Sift confectioners' sugar on the cookie tops while on the sheet pan, then place on top of the filled bottom cookies; light press together.
• The filled cookies should be eaten the same day. Unfilled cookies will sit very well for 4 to 5 days wrapped airtight at room temperature.

Steps:

• For the stovetop method: Remove the label from the can of sweetened condensed milk. Place 3 to 4 forks upside down on the bottom of a large 6- to 8-quart pot. Place the unopened can on top of the forks and cover with water by a few inches. (The forks help to prevent a vacuum between the bottom of the can and the pot.) Place the pot over high heat until it reaches a simmer, then lower the heat to medium-low or low to maintain a steady simmer for about 3 hours. Add more water to the pot if necessary to ensure that the can is submerged at all times. Let the can cool to room temperature in the water before removing. Open the can and scoop out the contents. The dulce de leche should be dark and caramelized.
• For the oven method: Preheat the oven to 425 degrees F. Place a shallow baking dish in a roasting pan. Pour the sweetened condensed milk into the baking dish and cover the dish with foil. Transfer the roasting pan to the oven and add enough hot water to reach halfway up the sides of the baking dish. Bake until the dulce de leche is dark and caramelized, 60 to 75 minutes, checking the water level occasionally and adding more if needed. Let cool, then whisk until smooth.
• Transfer the dulce de leche to an airtight container, put plastic wrap directly on the surface and refrigerate for up to 2 weeks.

Steps:

• Preheat oven to 375.
• In small bowl, combine flour and baking soda.
• In separate bowl, cream together butter, sugar, brown sugar, pudding mix and syrup until smooth.
• Beat in eggs until smooth.
• Gradually beat in flour mixture and mix just until fully incorporated.
• Chill dough for 30 minutes.
• Drop by rounded tablespoonfuls onto cookie sheet.
• Bake 7-8 minutes (cookie will be soft and just barely done).
• Cool on cookie sheet for 1 minute then remove to wire cooling rack.
• Immediately top each cookie with chopped caramels by slightly pushing caramel pieces into the top of each cookie.

Steps:

• Whisk together flour, cocoa, salt, and baking powder. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Beat in egg, yolk, chocolate, and vanilla. Reduce speed to low. Add flour mixture, and beat until just combined. Shape into a disk, wrap in plastic, and refrigerate 1 hour.
• On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out 36 rounds with a 2-inch cutter, and space 1 inch apart on parchment-lined baking sheets. Using an aspic cutter set, cut a triangle, point side up, in the center of half the cookies, and then use the half-moon cutter to make one "wing" on each side of the triangle. Refrigerate 30 minutes.
• Preheat oven to 375. Bake until set, 7 to 9 minutes. Let cool. Top each uncut cookie with 1 teaspoon dulce de leche and a cutout cookie.

Steps:

• Preheat over to 350. In a big bowl mix flour, oatmeal, brown sugar and salt. Cut in softened butter with pastry blender until crumbly. Save out 1 cup of mixture, press rest in a 13x9 pan. Do not grease the pan.
• Bake 10 minutes. Empty dulce de leche into microwave bowl. Heat dulce de leche in microwave on medium power until it is soft enough to spread. 2-4 minutes total- I microwave for 45 seconds, stir, then zap again on med power.
• Spread dulce de leche over baked crust. Sprinkle toffee bits and the 1 cup of oats mixture over that. Bake 20-25 minutes or until golden brown. Cool 15 minutes.
• Run a knife around the edge of pan to loosen. Cool completely another 30 minutes. Makes 32 bars.

Steps:

• Whisk together flour, cocoa, salt, and baking powder. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Beat in egg, yolk, chocolate, and vanilla. Reduce speed to low. Add flour mixture, and beat until just combined. Shape into a disk, wrap in plastic, and refrigerate 1 hour.
• On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out 36 rounds with a 2-inch cutter, and space 1 inch apart on parchment-lined baking sheets. Using an aspic cutter set, cut a triangle, point side up, in the center of half the cookies, and then use the half-moon cutter to make one "wing" on each side of the triangle. Refrigerate 30 minutes.
• Preheat oven to 375. Bake until set, 7 to 9 minutes. Let cool. Top each uncut cookie with 1 teaspoon dulce de leche and a cutout cookie.

Steps:

• In the bowl of a standing mixer, beat the butter until light and very fluffy. Add the vanilla.
• Sift together the flour, sugar, and salt. Slowly beat into the butter. The dough should be silky soft, but not sticky; if it sticks, work in a little more flour. Divide the dough into 4 parts and shape into flattened disks. Chill for 1 hour.
• Preheat the oven to 350°F.
• Place a piece of dough between 2 sheets of waxed paper or parchment paper and roll out to less than 1/8 inch thick - as thin as you can make it and still be able to handle the dough. (If the dough because sticky at any time, refrigerate it and work on another piece). Chill the dough again.
• Peel off the top layer of paper and turn the dough upside down onto a lightly greased cookie sheet. With a sharp metal cutter, cut into 2 inch circles, leaving 1/2-inch between the cookies. Peel away the excess dough, form it into a disk and chill. Chill the cookies on the sheet for 10 minutes, then bake until lightly browned around the edges, 12 - 14 minutes. Cool on a rack.
• Roll and bake the remaining dough, including all scraps.
• When cool, sandwich two cookies together with a layer of dulce de leche.
• Variations: *Filled cookies may be dipped in melted bittersweet chocolate. Or drizzled with melted chocolate. *Dust the cookies with a little confectioners' sugar or cocoa powder. *Add a pinch of ground cinnamon or ground anise to the dough. *To make these cookies the traditional way, with cajeta, substitute half canned goat's milk in the Dulce de Leche recipe. Canned goat's milk may be found in your market next to the evaporated and condensed milk.

Steps:

• Cream butter for a minute, add sugar and beat until fluffy.
• Add egg and egg yolks, one at a time, beating well. Beat in vanilla and lemon rind.
• In a separate bowl, sift together cornstarch, flour, baking powder and salt. Add to mixture and mix well.
• Drop batter by small spoonfuls onto well buttered baking sheet. Try to keep your cookie size uniform as it will make building sandwiches easier.
• Bake at 350 degrees for 15 minutes. Remove immediately.
• Sandwich the cookies together with (dulce de leche) sweet milk dessert.

Steps:

• Place racks in the upper and lower thirds of an oven and heat the oven to 350 degrees. Line 2 sheet pans with parchment paper.
• In a small bowl, whisk together the flour, baking powder and baking soda, and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Add the tahini and mix on medium speed until well combined, stopping to scrape down the sides and bottom of the bowl as needed with a rubber spatula.
• Add the egg, egg yolk, vanilla extract and salt to the butter-tahini mixture, and mix on medium speed until emulsified, about 1 minute. Scrape down the sides and bottom of the bowl to ensure the dough is evenly mixed.
• Add the flour mixture, and mix on low speed until just combined and no streaks of flour remain. Scrape the sides and bottom of the bowl to ensure the dough is evenly mixed.
• Roll the cookies into tablespoon-size balls and place them on the baking sheets about 2 inches apart.
• Bake the cookies for 7 minutes, then remove them from the oven and very carefully use your thumb or the handle of a wooden spoon to make a teaspoon-size indent in the center of each cookie. The cookies will crack slightly along the edges; that's OK. Return the cookies to the oven, rotating the pans from front to back and top to bottom. Bake until the cookies are set and just barely golden at the edges, another 5 to 7 minutes. Set the pans on cooling racks and press on the indentations slightly if they have puffed up during the baking process. Let the cookies cool for 10 minutes.
• Use a small spoon or pastry bag to fill the indentation of each cookie with about 1 teaspoon of dulce de leche, and sprinkle with flaky salt, if using. Let cool completely on the pans. Store in a single layer in an airtight container for up to 5 days.