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dulce de leche (caramel) filled shortbread cookies

(10)
AugustaPat avatar
Blue Ribbon Recipe by
Pat Morris
@AugustaPat
Augusta, GA

These are the most delicious and easiest cookies I have ever made and tasted. Over the years, I have come to appreciate shorter versions of dishes that I used to spend loads of time preparing. The ideal result for me is a treat or dish that is delicious, one that everyone enjoys, and one that I didn’t spend days or many hours preparing. These cookies are special. I used to make the Dulce de Leche filling on top of the stove, mixing whole milk, sugar, vanilla beans, watching and stirring occasionally for about 3 hours. Granted, it was delicious. This, too, is delicious and easier.

Blue Ribbon Recipe

These dulce de leche filled shortbread cookies are sure to become a holiday favorite for your family. The shortbread cookies are buttery with a little crunch and a soft crumble. A homemade dulce de leche is sandwiched in the middle. We loved the homemade dulce de leche and could eat it by the spoonful. It is creamier and softer than other caramels. They have the look and texture of a Mexican wedding cookie with the addition of caramel.

— The Test Kitchen @kitchencrew
(10)
yield 18 serving(s)
prep time 3 Hr
cook time 3 Hr 10 Min
method Bake

Ingredients For dulce de leche (caramel) filled shortbread cookies

  • COOKIES
  • 2 c
    all-purpose flour
  • 1/4 tsp
    salt
  • 1 c
    unsalted butter, room temperature (2 sticks)
  • 1/2 c
    confectioners sugar
  • 1 tsp
    pure vanilla extract
  • FILLING
  • 1 can
    sweetened condensed milk (14 oz)
  • 1 pinch
    Kosher salt

How To Make dulce de leche (caramel) filled shortbread cookies

  • Whisk flour and salt.
    1
    Preheat the oven to 425 degrees F. For the cookies, in a medium-sized bowl, whisk the flour with the salt.
  • Beat butter until creamy.
    2
    In a larger bowl, beat the butter until smooth and creamy.
  • Add powdered sugar and mix until creamy.
    3
    Add the sugar and beat until smooth.
  • Beat in the vanilla extract.
    4
    Beat in the vanilla extract.
  • Gently beat in the flour.
    5
    Gently beat in the flour mixture just until incorporated.
  • Place dough on a piece of plastic wrap.
    6
    Place the dough on a piece of plastic wrap.
  • Flatten the dough, wrap in plastic wrap, and chill.
    7
    Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour, or until firm.
  • Add a can of condensed milk and some salt to an oven-proof dish.
    8
    While the dough is chilling, start to prepare the filling. Empty a can of sweetened condensed milk into an oven-proof dish. Sprinkle with some Kosher salt and tightly cover it with foil or a secure lid.
  • Cover with a secure lid or foil, place in an oven-safe bowl, and add water.
    9
    Place the covered dish in a larger roasting or casserole pan and fill it up with water until it reaches three-quarters of the way up the covered dish to create a water bath.
  • Bake for 3 hours checking every 30 minutes for color.
    10
    Bake at 425 degrees F for 2 1/2 to 3 hours, checking every 30 minutes on the water level and adding more as needed.
  • It's done when it has a caramel-like color.
    11
    Dulce de Leche is ready when it takes on a brown and caramel-like appearance.
  • Whisk until smooth and cool.
    12
    Remove from the oven and whisk to smoothness. Let cool before filling and/or storing. This filling will keep in the refrigerator for at least a week.
  • Line baking sheets with parchment paper.
    13
    For the cookies, turn the oven to 350 degrees F with the rack in the middle of the oven. Line two baking sheets with parchment paper.
  • Add dough to a lightly floured surface.
    14
    Add dough to a lightly floured surface.
  • Roll out dough to a 1/4 inch thickness.
    15
    Roll out the dough until it is about 1/4 inch thick.
  • Using a circular cutter, cut out the dough.
    16
    Using a lightly floured 1 1/2 or 2-inch round cookie cutter, cut dough.
  • Place cookies on the baking sheet.
    17
    Place on baking sheets and put in refrigerator for about 15 minutes - this firms the dough and helps cookies keep their shape while baking. Makes 24-36 unfilled cookies.
  • Bake for 7 - 10 minutes.
    18
    Bake in preheated oven for 7-10 minutes until edges of cookies are light brown.
  • Cool cookies on a cooling rack.
    19
    Cool on a cooling rack.
  • Pipe filling on the flat side of half the cookies.
    20
    To make sandwich cookies, spread the cooled Dulce de Leche filling on the flat side of a cookie. Don't spread it thick, or it will ooze out when you put on the top.
  • Top with a second cookie and dust with powdered sugar.
    21
    Then top with another cookie, flat side on top of filling. Sprinkle cookies with confectioners' sugar.
  • 22
    For another treat, you can make a Buttercream Frosting for a yellow or caramel cake using the Dulce de Leche filling by adding powdered sugar, butter, and cream.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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