This South American treat has creamy dulce de leche layered between two crisp butter cookies. They are just as delicious with an afternoon cup of coffee as they are a sweet ending to your favorite meal.
- 2 cups all-purpose flour, sifted
- 1/4 tsp. salt
- 12 Tbs. (1 1/2 sticks) cold unsalted butter, cut into 12 pieces
- 4 Tbs. confectioners’ sugar
- 2 tsp. vanilla extract
- 3/4 cup purchased dulce de leche
Preheat an oven to 325°F. Line 2 baking sheets with aluminum foil or waxed paper.
In a food processor, combine the flour and salt and pulse to blend, about 5 seconds. Add the butter, confectioners’ sugar and vanilla and pulse until the dough forms a ball and pulls away from the sides of the bowl. Turn the dough out onto a lightly floured work surface and pat into a disk.
Using a floured rolling pin, roll out the dough to 1/8-inch thickness.
Using a 2 1/2-inch cookie cutter, cut out 24 cookies. Briefly knead the dough scraps together just until smooth, roll out the dough and cut out additional rounds. If the dough becomes too soft to handle, place it in the freezer for 2 to 3 minutes, then finish rolling and cutting.
Transfer the cookies to the prepared baking sheets. Bake until the cookies are dry to the touch (they should stay moist), 10 to 12 minutes. Transfer the cookies to wire racks and let cool completely.
Spread 1 Tbs. of the dulce de leche on the bottom, or flat side, of half the cookies. Place a second cookie, flat side down, on top of the filling.
Serve immediately or embellish, if desired (see note above). Store the cookies in an airtight container at room temperature for up to 3 days. Makes 12 cookies.