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:
- 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.
- Preheat Oven and Prepare Baking Sheets:
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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!
