Today's Recipe - Gooey, Sweet Caramel Sandwich Cookies
Sometimes, when I'm eating a cookie, I just can't help thinking how amazing it would be if I were eating another cookie at the same time. And if there were a thick layer of ooey, gooey caramel between those two cookies. Now doesn't that sound scrumptious?
That's why the Argentines invented this caramel cookie sandwich! It's just a simple sugar cookie with caramel. Basically it's a Twix without the chocolate coat, although if you want to melt some chocolate over this cookie, I think that would be a mighty fine idea.
Caramel Sandwich Cookie, via Food Network
- 2 cups all-purpose flour, sifted
- 1/4 cup confectioners' sugar, sifted, plus extra for dusting
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cut into small pieces and softened
- 1/2 cups dulce de leche, at room temperature*
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon grated nutmeg
- Preheat your oven to 350 degrees F.
- In a food processor (or using a hand-mixer), combine flour, sugar, salt, and butter. Pulse until dough comes together into a ball. If the dough is too sticky, add a little more flour so that you can shape the soft dough into a ball. Wrap the dough ball in plastic wrap and refrigerate for 20 to 30 minutes.
- Sprinkle some flour onto your work surface and roll the dough 1/8-inch thick. Using a 2-inch round cookie cutter, cut out the cookies and transfer to a parchment lined baking sheet. Bring the dough scraps together and gently press into a ball. Flour your work surface, re-roll 1/8-inch thick, and cut out more rounds.
- Bake the cookies until they are golden and firm, about 15 to 20 minutes. Remove the cookies from the oven and let cool for 5 minutes before transferring them to a wire rack to cool completely, about 25 minutes.
- Place the dulce de leche in a small bowl and stir in the cinnamon, cloves, and nutmeg. Spread about 1 1/2 teaspoons of the dulce de leche on the flat side of a cookie and sandwich with the flat side of another cookie. Place the cookies on a platter, dust them with powdered sugar, and serve.