Happy Halloween everyone!
Dulce de Leche Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 sticks (1/2 pound) unsalted butter, softened
- 3/4 cup sugar
- 1 large egg yolk
- 2 tablespoons Dulce de Leche*
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Whisk together flour and salt.
With an electric mixer beat butter and sugar until pale and fluffy, add yolk and dulce de leche, milk and vanilla. At low speed, mix in flour mixture gradually just until a dough forms. Divide dough in half and form into a two disks. Wrap with plastic wrap and chill for an hour.
Preheat oven to 350°F with rack in middle.
Roll out 1 piece of dough at a time to 1/4-inch thickness on a floured surface.
Cut out as many cookies as possible with cookie cutter (chill dough if necessary). Transfer cookies to a parchment-lined large baking sheet, arranging them 1 inch apart.
Bake for 10 minutes and remove to wire racks to cool.
Make more cookies with remaining dough and scraps.
*I always use Nestle’s La Lechera Dulce de Leche. It comes in a 13.4 oz. can.
- 2 1/2 cups powdered sugar
- 3 tablespoons (or more) evaporated milk
- 1 teaspoon vanilla extract
You will also need: Sprinkles and/or colored sugar crystals
Mix sugar, milk and vanilla extract in a medium bowl. Stir until smooth. If the mixture is too thick you may need to add more milk. If you are using sprinkles or colored sugar crystals make sure to add then to your cookies right after you put the icing on. The icing will take about 25 minutes to dry.