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Prep time
8 hours 10 minutes
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Cook time
22 minutes
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Serves
20 cookies
Author Notes
These crispy, nut-brown shortbread get their nuanced flavor from the incorporation of dulce de leche into the dough. —regan_elyse
Ingredients
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1 stick
salted butter, room temperature
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3 tablespoons
granulated sugar
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1/3 cup
dulce de leche
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1 cup (140 grams)
all purpose flour
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1/4 teaspoon
salt
Directions
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In a medium bowl, cream the butter, sugar, salt, and dulce de leche until smooth. You want to mash the butter with a large spoon against the side of the bowl until smooth and work in the other ingredients until smooth.
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Add the flour and stir until the mixture forms chunks. Then get in there with your hands and mix the dough until homogenous.
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Form the dough into a log about 6 inches long and 2.5 inches wide. Wrap in plastic wrap and let side in the refrigerator overnight.
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Once the dough is ready to bake, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
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Cut the dough log into slices about 1/4-inch thick and place on the baking sheet about 1/2 an inch apart.
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Bake for 17-22 minutes, turning the pan once, until the cookies are browned around the edges. Remove the pan from the oven and let the cookies cool on the pan for 5 minutes.
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Remove the cookies from the pan and place on a cooling rack, Let cool completely before eating. Store in an airtight container.
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