Sandwich cookies with dulce de leche
Votes: 1
Time: 2 hours.
Complexity: easily
Quantity: 15-18 pcs.
Complexity: easily
Quantity: 15-18 pcs.
Pastry chef Lashida Perry suggests baking these sandwich cookies for Valentine's Day, using a Valentine's Day stamp to decorate them, but you can use any stamp you have. The cookies themselves are easy to make with just a few ingredients, and they're crispy and bursting with wonderful vanilla and orange flavors. Sandwich two cookies together with dulce de leche (a type of condensed milk) and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 330 g unsalted butter, room temperature
- 1 cup powdered sugar
- 2 tbsp. granulated sugar
- 1 tsp. grated orange zest
- 0.5 tsp vanilla extract
- 3 1/4 cups all-purpose flour, plus extra for dusting
- 1/4 teaspoon salt
- 1.5 tbsp. dulce de leche
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Recipes with similar ingredients: butter, powdered sugar, sugar, Orange zest, vanilla extract, premium flour, cream dolce de leche, boiled condensed milk
Cooking the dish according to the recipe:
- In a large bowl, beat the butter, granulated sugar, powdered sugar, and orange zest with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the vanilla extract and beat until smooth. In a medium bowl, combine the flour and salt, then add to the butter mixture and beat until smooth. Scrape down the sides of the bowl, then beat for another 20 seconds. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- On a lightly floured work surface, roll the dough out to a thickness of 0.5 cm. Using a 7.5 cm cookie cutter, cut out as many circles as possible. Arrange the circles on two parchment-lined baking sheets. Gather the scraps, mix them together, roll them out, and cut out more circles. If the dough begins to soften, return it to the refrigerator for a while.
- Preheat oven to 325°F (160°C). Using a 3-inch cookie stamp, stamp each cookie with the desired shape. Refrigerate for at least 15 minutes.
- Bake the cookies until light golden brown around the edges, about 10 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Place dulce de leche in a pastry bag and snip off the corner. Pipe dulce de leche onto half of the cookie (the side without the stamp). Top with another cookie, stamped side up.
Author of the recipe - Lashida Perry
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