|Peruvian Caramel Cookies - las galletas dulce de leche|
1½ cups unsalted butter
1 cup confectioners' sugar + extra for dusting
2 Tbsp granulated sugar
¼ tsp salt
¼ tsp almond extract
½ tsp vanilla extract
1/3 cup ground almonds
3 cups flour
dulce de leche (caramel)
2 (14 oz) cans sweetened condensed milk
Preheat oven to 350°F. Cream butter with 1 cup confectioners and granulated sugar until fluffy. Stir in remaining ingredients. (If the dough is too crumbly and won’t hold together, moisten carefully with a few drops of heavy cream. Be careful not to add too much.)
Shape dough into a 1” diameter roll and wrap in plastic wrap. Chill 30 minutes or so. Unwrap and with a sharp knife cut in 1/8–1/4” slices; place on parchment or Silpat lined cookie sheet. Bake for 10-14 minutes, or until they are lightly browned around the edges. Remove from pan and cool cookies on wire rack. Cool cookie sheets between batches, if you need to reuse them.
Carefully (they're fragile cookies) spread some caramel on one cookie and top with another cookie. Dust tops with confectioners' sugar and enjoy immediately to have a crisp cookie-the way they were meant to be eaten. They will turn soft after setting. Alternatively the cookies can be filled with the rewarmed caramel as needed.
Dulce de leche: Pour both cans of condensed milk in the top of a double boiler over simmering water and simmer on very low heat 2-4 hours, stirring occasionally. Eventually the milk will thicken and brown. Cool well and it will thicken further. Refrigerate until needed.
Yield: about 4 dozen cookies
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