See Also: Cookies · Cooking Club · Desserts
From Dorothy McNett's recipes at www.dorothymcnett.com. First make the dulce de leche and allow to cool. Dulce de leche is known in Argentina as Milk Jam!
1 can sweetened condensed milk (to make the dulce de leche)
1 cup all purpose unbleached flour
1/2 teaspoon sea salt
3 egg yolks
4 tablespoons melted butter
1 cup powdered sugar
1/4 - 1/3 cup heavy whipping cream
Pour the can of milk into a glass or ceramic batter bowl. Cook in microwave 12 - 15 minutes on half power (power level 5), stirring every 2 - 3 minutes. In about 12 minutes or so it will be lightly browned and is ready to use, but if desired continue cooking for another 3 - 4 minutes, stirring often, until darker and getting quite stiff. Set the dulce de leche aside to cool.
Preheat oven to 350 degrees. In food processor with steel chopping blade in place, whirl the flour and salt, and then add the yolks and butter. Process about 1 minute, or until it starts to come together in a ball. Carefully remove from processor and shape into a ball, kneading as much as possible to make it smooth and elastic. Cover with a towel and allow to rest about 10 minutes. Roll the ball of dough out into a circle less than 1/8 inch thick (very thin). Cut out as many rounds as you can, using a 2 inch cookie cutter. Reroll the dough and cut again. Place on silicone or parchment lined baking sheets and bake about 10 minutes, or until lightly browned. Remove from oven and place on a cooling rack to cool completely.
Combine the powdered sugar and heavy cream in a bowl and mix to make a thin icing. With a pastry brush, coat the tops of half of the cookies with this mixture. Allow to stand about 10 minutes to firm up a bit. In meantime, spread the rest of the cookies with the cooled dulce de leche. Assemble like a sandwich with the icing on the top.
Recipe created 2007-04-24.
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