Dulce de Leche cookies

By Paula Navarette
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These Colombian shortbread cookies are filled with dulce and rolled in coconut.

SERVES
4
TOTAL TIME

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:

  1. Place one can of sweetened condensed milk in a large pot, on its side, with water, fully submerged.
  2. 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.
  3. For a light caramel, simmer for two and a half hours, for a dark caramel, simmer for four hours.
  4. Using tongs remove the can from the water and let it cool in a cooling rack.
  5. Cool can completely before opening. Once opened, refrigerate or re heat if needed, and enjoy.
  6. Unopened cans can be kept for four months, opened cans for a month.

Shortbread cookies:

  1. Preheat oven to 325⁰F (160⁰C).
  2. Cream butter until nice and fluffy.
  3. Sift corn starch, icing sugar, flour and salt into a separate bowl.
  4. Combine dry mix with butter, do not over mix.
  5. Roll dough nice and thin (two centimeters), and cut into circles with a cutter.
  6. Bake in the oven for approximately ten to 12 minutes.
  7. Once cooled, make little cookie sandwiches with the dulce de leche.
  8. Roll the cookies in sweetened shredded coconut and dust with icing sugar.

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