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Author Notes: Sweet dulce de leche and pecans sandwiched between Latin butter cookies. —Riley Wofford
Makes 16 cookies
- 1 1/4 cups cake flour
- 1/2 cup powdered sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 stick cold unsalted butter, diced
- 1 teaspoon pure vanilla extract
- 1 (14 ounce) can sweetened condensed milk
- 1/4 cup pecans, toasted and finely chopped
- Place the flour, powdered sugar, baking powder, and salt in the bowl of a food processor and pulse a few times to combine. Add the butter and vanilla extract and process for about 30 seconds, until the dough comes together and rides around the sides of the bowl.
- Form the dough into a 7-inch round log and wrap in a piece of waxed paper. Chill in the refrigerator for at least 6 hours, until firm. After 2 hours, remove the dough from the refrigerator and roll on a flat surface to form a smooth, circular log. Return to the refrigerator.
- Preheat the oven to 350°F and line a few baking sheets with parchment paper. Remove the waxed paper from the dough and cut the dough into very thin slices, about ¼-inch thick. Arrange the cookies on the baking sheets. Bake for about 15 minutes, just until golden brown around the edges. Remove from the oven and let cool for 5 minutes. Transfer the cookies to a wire rack and let cool completely.
- Increase the oven temperature to 425°F. Pour the condensed milk into a small, shallow baking dish and cover tightly with aluminum foil. Place the baking dish in a larger roasting pan. Fill the roasting pan with enough water to come halfway up the sides of the baking dish. Roast for 1 hour and 15 minutes, stirring once while cooking, until the milk turns a light golden color. Remove the baking dish from the water and transfer the dulce de leche to a small bowl. Let cool completely, then stir in the pecans.
- To assemble the cookies, spread a generous amount of dulce de leche on the flat sides of half the shortbread cookies. Place the remaining cookies on top and press gently to secure.
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