Cookies delight the senses


Dulce de leche, a caramel-like mixture made of milk and sugar, is positively divine on everything sweet from ice cream to fresh fruit.

Home Cook Pat Morris spreads this luscious confection between butter cookies and tops them with a dusting of delicate powdered sugar…you’ll delight in every bite!

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Dulce de Leche Cookies

2 c All-purpose flour

1/4 tsp salt

1 c (2 sticks) unsalted butter at room temp

1/2 c confectioners sugar

1 tsp pure vanilla extract

1 can sweetened condensed milk

1 pinch Kosher salt


In a medium bowl whisk flour and salt.

In a larger bowl cream butter and sugar. Beat in vanilla.

Gently beat in flour mixture just until incorporated. Flatten dough into disk, wrap in plastic wrap, and chill 1 hr.

Preheat oven to 350 degrees F with rack in middle. Line two baking sheets with parchment.

On a lightly floured surface, roll dough 1/4 inch thick. Using a lightly floured 1-1/2 or 2-inch round cookie cutter, cut dough. Place cookies on baking sheets and chill in fridge for 15 min.

Bake 7-10 minutes until edges of cookies are light brown. Cool on cooling rack.

For filling, empty can of sweetened condensed milk into an oven-proof dish, sprinkle with kosher salt and tightly cover with foil.

Place dish in a larger roasting pan and fill with water until it reaches three quarters of the way up the covered dish. Bake at 425 degrees F for 2-1/2 to 3 hours, refilling water every 30 min. Dulce de leche is ready when it looks like caramel. Remove from oven, whisk, and let cool completely.

Spread filling on flat side of cookie, then top with another cookie Sprinkle with confectioners’ sugar.

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