Friday, May 7, 2010

Dulce de Leche Duos

My first experience with dulce de leche was the summer of 1999 when I bit into a dulce de leche filled croissant in Buenos Aires, Argentina.  I will never forget when I first laid eyes on this wonderful pastry, sitting on the shelf of the first shop I entered.  I was hooked after that first bite and have been searching for this croissant ever since.  Unfortunately dulce de leche pastries are not as easy to find in America as they are in Argentina, so I think I may have come up with a great idea for a future blog post!

Because I haven't found dulce de leche croissants nor created them yet (stay tuned to the blog), I figured I'd give these cookies a try.  They are definitely a fabulous substitute.  This creation consists of a thin cookie made with dulce de leche sandwiched together with more dulce de leche...lots and lots of dulce de leche!  You can either make your own dulce de leche or simply buy a jar from the store.  I made one batch, but didn't have enough for the entire recipe- so I sandwiched half of the cookies with the homemade version and the other half with the store bought dulce de leche.  I couldn't decide which version of the cookie I preferred because they were both just so scrumptious and irresistible.

Dulce de Leche Duos
adapted from The Food Librarian


2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
2 sticks butter, at room temperature
3/4 cup dulce de leche, plus more for filling (about 1 1/4-1 1/2 cups)
3/4 cup light brown sugar
1/2 cup sugar
2 eggs


Preheat the oven to 350 degrees F.  Line two baking sheets with parchment paper.

Whisk together the flour, baking soda, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium speed until soft.  Add the 3/4 cup of dulce de leche and both sugars.  Beat until light and fluffy, about 3 minutes.  Add the eggs one at a time, beating for 1 minute after each addition.  Reduce the mixer to low speed and add the dry ingredients, only mixing until they disappear into the batter.

Spoon the dough about a teaspoon in size onto the baking sheets and make sure to leave 2 inches between them.  Bake the cookies for 10-12 minutes until honey brown.  Remove from the oven and leave on the baking sheets for at least 2 minutes.  Using a wide metal spatula, transfer the cookies to a wire rack to cool completely.

Now you can spread half of the cookies with dulce de leche and then sandwich them together.  

This was a special double Dulce de Leche Duo!  :)

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