Ingredients
Dough
- 400 grams (14 ounces) all-purpose flour
- 2 large eggs
- 150 grams (5.5 ounces) softened unsalted butter
- 1 teaspoon baking powder
- 100 grams (3.5 ounces) granulated sugar
Filling
- 1 can (397 grams or 14 ounces) dulce de leche
Equipment
- Mixing Bowl
A sturdy bowl is essential for combining all your ingredients. Make sure it's big enough to handle all the dough.
- Hand Whisk
This will help you whisk your eggs and sugar to the right consistency. An electric mixer can also do the trick!
- Measuring Cups and Spoons
Accurate measurements are crucial for baking. Use these to measure your flour, sugar, and baking powder precisely.
- Nut-shaped Mold
These molds give the cookies their unique shape. Preheat them before use for even baking.
- Piping Bag
For easy and clean filling of the cookies with whipped dulce de leche.
- Cooling Rack
Let your cookies cool completely before adding the filling to avoid a gooey mess.
Instructions
Step 1
Prepare the Dough
Step 2
Form and Bake the Cookies
Step 3
Add the Filling
Servings
- Pair with Coffee or Tea: The rich, buttery taste complements a steaming cup of coffee or a comforting tea.
- Ice Cream Sandwiches: Turn these cookies into yummy ice cream sandwiches. Simply spoon a scoop of vanilla ice cream between two cookies. Delightful! 🍨
- Decorate with Chocolate Drizzle: Melt some dark or milk chocolate and drizzle over the cookies for an extra touch of sweetness and aesthetic appeal. 📸
Variations
- Gluten-Free Version: Replace the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 substitute to maintain the texture of the dough.
- Vegan Version: Swap the butter with a vegan alternative like coconut oil or vegan margarine. Use flax eggs (2 tablespoons of ground flaxseed mixed with 6 tablespoons of water) instead of regular eggs.
- Dairy-Free Dulce de Leche: Replace traditional dulce de leche with a dairy-free version. You can find coconut milk-based caramel sauces that work wonderfully!
Faq
- Q: Can I make the dough ahead of time and bake later?
A: Absolutely! You can refrigerate the dough for up to 48 hours. Just make sure to wrap it tightly in plastic wrap to keep it from drying out.
- Q: Why is my dough too sticky?
A: If your dough is too sticky, add a little more flour, one tablespoon at a time, until you get a soft, manageable consistency.
- Q: Can I use store-bought dulce de leche?
A: Yes, using store-bought dulce de leche can save you some time. Just make sure it's thick enough to hold its shape when piped.
- Q: How do I prevent my cookies from spreading too much?
A: Chilling the dough is essential to prevent spreading. Additionally, make sure your oven is fully preheated before baking the cookies.
- Q: How can I achieve a uniform shape for my cookies?
A: Using a cookie scoop can help create evenly sized dough balls. For perfect shapes, consider using a weighing scale to measure the dough.
- Q: Can I add other flavors to the dough?
A: Absolutely! Feel free to experiment with extracts like vanilla or almond. You can also mix in some ground nuts or spices for a unique twist.
