Shortbread Cookie Sandwich with Dulce de Leche

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Shortbread Cookie Sandwich with Dulce de Leche

Ingredients:

For the Shortbread Cookies:

  • 1 cup (230g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt

For the Filling:

  • 1 cup (250g) dulce de leche (store-bought or homemade)

Optional Toppings:

  • Powdered sugar, for dusting
  • Melted chocolate, for drizzling
  • Sea salt, for sprinkling

Instructions:

  1. Prepare the Shortbread Cookies:
    • In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
    • Add the vanilla extract and mix until combined.
    • Gradually add the flour and salt, mixing on low speed until the dough just comes together. Be careful not to overmix.
    • Divide the dough in half, flatten into discs, and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes to firm up.
  2. Preheat Oven and Prepare Baking Sheets:
    • Preheat your oven to 350°F (175°C).
    • Line two baking sheets with parchment paper.
  3. Roll Out and Cut the Cookies:
    • On a lightly floured surface, roll out one disc of dough to about 1/4 inch thickness.
    • Use a round cookie cutter (about 2 inches in diameter) to cut out cookies. Place them on the prepared baking sheets, leaving a small space between each cookie.
    • Repeat with the second disc of dough. You can re-roll the scraps and cut out more cookies as needed.
  4. Bake the Cookies:
    • Bake in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn golden. Be careful not to overbake; the cookies should remain light in color.
    • Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  5. Assemble the Cookie Sandwiches:
    • Once the cookies are completely cool, spread about 1 teaspoon of dulce de leche onto the bottom of one cookie. Top with another cookie to create a sandwich. Gently press together.
    • Repeat with the remaining cookies and dulce de leche.
  6. Optional Toppings:
    • For an elegant finish, dust the tops of the cookie sandwiches with powdered sugar.
    • Alternatively, drizzle melted chocolate over the tops of the cookies and sprinkle with a pinch of sea salt for a sweet and salty treat.
  7. Serve and Store:
    • These shortbread cookie sandwiches can be served immediately. Store any leftovers in an airtight container at room temperature for up to 5 days.

Tips:

  • Dulce de Leche: You can make your own dulce de leche by simmering sweetened condensed milk, or use a high-quality store-bought version.
  • For a Crispier Cookie: If you prefer a crispier texture, bake the cookies a minute or two longer, watching carefully to avoid over-browning.
  • Flavors: Experiment with adding a hint of flavor to the shortbread, such as lemon zest or almond extract, for a unique twist.

Enjoy these delightful Shortbread Cookie Sandwiches filled with rich and creamy dulce de leche!