Dulce De Leche Caramel Sandwich Cookies Recipes

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:

• 1. Preheat oven to 350 degrees....I used dark colored cookie sheets so I turned my oven to 345 degrees. Line with parchment paper..(I did not do this, I used cooking spray and it worked beautifully). Also, picture to the left is the Can of Dulce de Leche...for those that have never seen it and can look for it in the store.
• 2. In a small bowl mix together with whisk...the flour, baking soda, and salt. Blend well.
• 3. In another bowl beat with a mixer the butter on medium-high until soft and smooth. Mix in the 6 tablespoons of dulce de leche, and both the brown and white sugars. Beat until light and fluffy, about 3 minutes ( I timed it and it works beautifully at that time frame). Beat in the egg, scraping down the sides of the bowl as needed. (the mixture may look curdled, don't worry.)...mine did not do that, it was smooth. With the mixer on low speed, mix in the dry ingredients just until blended nicely.
• 4. Spoon the dough onto the prepared baking sheets, using a heaping 1/2 tablespoon...(my set has a half Tablespoon in it, so I used that, the recipe actually called for a full teaspoon, but it didn't seem to be enough for me, I wanted a three bite cookie not a one bite cookie..) Place cookie dough on baking sheet about 2" apart. Bake and watch them carefully...it said 10-12 minutes, but mine were done about 8-9 minutes into the baking..so watch them closely. It could be because I used dark cookie sheets..but I did lower the temp. The cookies should look honey brown with a light crust, but will still be soft...they will set up more as they cool. Remove from oven and let cookies rest on cookie sheet for a few minutes, then remove from cookie sheet and cool completely. These are delicate until they cool..so be careful when removing them from the baking sheet.
• 5. Once cookies have cooled.. pair them in size. Spread the caramel on the flat side up...see my picture..(I dolloped a mound onto the one side of the cookie and then topped it with the second cookie and pressed gently to have the dulce de leche spread out between the cookies)...this worked well rather than spreading with a knife..cookie wanted to crack when I would try to use the knife. Repeat with remaining cookies.....and then dig in!
• 6. TIP/Suggestion...(picture to the left are the cookies filled with nutella)I ran out of the Dulce de Leche..the orginal recipe calls for 1 can..I did not have enough for the last few cookies that were left, so I had Nutella spread and filled them with it instead of the dulce de leche, and let me tell ya...they were delicious too... I added the second can in the ingredients above...you will probably have some left over..I like my cookies thick with the filling, but you judge for yourself. Any leftover caramel..the cook has to get a spoon and finish it herself...ahhh, some times it tough being the cook...(smiling as I lick my spoon as I am typing this...YUM)

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:

• 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 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:

• Wash the nail and pound it into the top of can of sweetened condensed milk to make 2 small holes on opposite sides of the top. Remove nail.
• Place the can of condensed milk into a small saucepan and pour in water to reach high up the side of the can. Bring water to a boil; reduce heat to low. Simmer milk in the can for 3 to 4 hours. Milk will slowly turn light to medium brown and become thicker as it cooks. Add more water as it boils down.
• Remove lid from can and pour dulce de leche into a bowl. Whisk to break up any lumps and mix thicker caramel from the bottom into the rest of the syrup.