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Dulce de Leche cookies
These Colombian shortbread cookies are filled with dulce and rolled in coconut.
SERVES
4
Ingredients
Dulce de Leche:
- 1 can sweetened condensed milk
- Water (enough to cover – constantly replacing the water that evaporates)
Shortbread cookies:
- 1 cup soft unsalted butter
- 1/2 cup icing sugar
- 1/2 cup corn starch
- 1 cup flour
- 1 pinch salt
Directions
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 two and a half hours, for a dark caramel, simmer for four 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 four months, opened cans for a month.
Shortbread cookies:
- 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 (two centimeters), and cut into circles with a cutter.
- Bake in the oven for approximately ten 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.
