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These Colombian shortbread cookies are filled with dulce and rolled in coconut.
Dulce de Leche Cookies
WHAT YOU NEED:
DULCE DE LECHE
- 1 can sweetened condensed milk
- Water (enough to cover – constantly replacing the water that evaporates)
- 1 cup soft unsalted butter
- ½ cup icing sugar
- ½ cup corn starch
- 1 cup flour
- 1 pinch salt
WHAT YOU DO:
DULCE DE LECHE
- Place one can of sweetened condensed milk in a large pot, on its side, with water, fully submerged.
- Place the pot over medium heat and let the can simmer. Constantly replacing the water that evaporates to make sure the can is fully submerged.
- For a light caramel, simmer for 2.5 hours, for a dark caramel, simmer for 4 hours.
- Using tongs remove the can from the water and let it cool in a cooling rack.
- Cool can completely before opening. Once opened, refrigerate or re heat if needed, and enjoy.
- Unopened cans can be kept for 4 months, opened cans for a month.
- Preheat oven to 325⁰F (160⁰C).
- Cream butter until nice and fluffy.
- Sift corn starch, icing sugar, flour and salt into a separate bowl.
- Combine dry mix with butter, do not over mix.
- Roll dough nice and thin (2 cm), and cut into circles with a cutter.
- Bake in the oven for approx. 10 to 12 minutes.
- Once cooled, make little cookie sandwiches with the dulce de leche.
- Roll the cookies in sweetened shredded coconut and dust with icing sugar.