Wednesday, December 14, 2011
Win the Cookie Party: Dulce De Leche Cookie Sandwiches
Put down the chocolate chips. I repeat, put down the chocolate chips! Ok for serious though, I've got a REALLY good cookie recipe for you and it's a little different. We had a cookie exchange at my office today so I decided to try out a very pretty looking recipe from Sunset magazine. The recipe called for a layer of Nutella between the two cookie halves but Nic and I couldn't find Nutella at the store so we bought a jar of Dulce De Leche instead = GENIUS.
This recipe was great. The cookie is perfectly light and crumbly in your mouth. It almost has a sandy texture and then the middle layer of Dulce de leche is so sweet and creamy. Our cookie exchange was also a contest and while I haaate to brag, I will tell you I won a Starbucks card with these bad boys :)
Dulce De Leche Cut Out Cookies
-Ever so-slightly adapted from Sunset Magazine's Chocolate Hazelnut Cutout Cookies
1 cup butter softened
3/4 cup corn starch
1/3 cup sugar
1 3/4 cups flour
3/4 to 1 cup jarred Dulce de Leche
-Preheat oven to 350 degrees. Beat butter and sugar in a large bowl, with a stand mixer until well blended, or whirl in a food processor. Add cornstarch and flour and beat on low speed, or whirl, until dough comes together is very smooth.
-Divide dough in half. Roll each portion between sheets of parchment paper until it's about 1/8th inch thick. Stack the two sheets of paper with the rolled out dough in the freezer and freeze for about 20 minutes until the dough is firm enough to cut. This part is important!
-Cut the dough with a floured small 1 1/2 to 2 inch wide cutter and transfer to un-greased baking sheets, spacing slightly apart. Gather scraps, refreeze and re-roll as needed.
-Bake cookies until light golden, 10 to 14 minutes, switching pan position halfway through baking. Transfer to racks to cool.
-Spread half of cookies on flat sides with a generous coat of Dulce de Leche and then top each with a second cookie.
NOW TRY NOT TO EAT THEM ALL YOURSELF :)