These crispy, nut-brown shortbread get their nuanced flavor from the incorporation of dulce de leche into the dough. —regan_elyse
8 hours 10 minutes
salted butter, room temperature
dulce de leche
1 cup (140 grams)
all purpose flour
In This Recipe
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.
Add the flour and stir until the mixture forms chunks. Then get in there with your hands and mix the dough until homogenous.
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.
Once the dough is ready to bake, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Cut the dough log into slices about 1/4-inch thick and place on the baking sheet about 1/2 an inch apart.
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.
Remove the cookies from the pan and place on a cooling rack, Let cool completely before eating. Store in an airtight container.