This is a sandwich cookie - 2 bisquit cookies with a mildly sweet caramel filling. The coarse sugar gives the cookie great texture. You need to use a small cookie cutter to acheive the bite-size goal - the ones I use are usually no more than an inch and a half in diameter.
Cookie Dough
4 cups AP Flour
6 tbsp. Powd. Sugar
3/4 # Butter, chilled & cut in pieces
1/2 cup Water
Put Flour & Sugar in food processor. Add Butter and pulse until mixture resembles coarse meal, about 20 seconds. With machine running, pour water in a slow steady stream. Process until dough just comes together, about 20 seconds. Form dough into 2 discs & wrap in plastic. Chill 1 hour.
Roll 1/4" thick. Cut out shape & place on parchment - evenly spaced, ready to bake. Chill until firm before baking. Dampen the tops of cookie with milk or cream. Sprinkle with Coarse Vanilla Sugar.
Bake at 350 degrees until the cookies are a light golden color, about 13-15 minutes. Allow cookies to cool completely. Match up the cookies by size.
Spread a generous amount of caramel onto the bottom of one cookie and top it with another. It is smart to serve these in small paper cups so the caramel doesn't ooze out onto your serving plate.
Dulce de Leche Caramel (Traditional Method)
2 14 oz. Cans Sweetened Condensed Milk
Place milk in top of double boiler. Cover with tight fitting lid.
Cook, stirring every 10-15 minutes until milk is thick and amber colored.
About 5 hours. Remove from heat. Beat with wooden spoon to smooth.
Transfer to clean bowl. Refrigerate overnight.
Notes:
I usually purchase my Dulce de Leche Caramel from Williams Sonoma - they import a high quality brand from Argentina. It will set you back about $8.00 a jar but it's worth the time you save. You can't use just any caramel because other variety won't stand up. Dulce de Leche is thicker and less sticky than other varieties.
Cookie Dough
4 cups AP Flour
6 tbsp. Powd. Sugar
3/4 # Butter, chilled & cut in pieces
1/2 cup Water
Put Flour & Sugar in food processor. Add Butter and pulse until mixture resembles coarse meal, about 20 seconds. With machine running, pour water in a slow steady stream. Process until dough just comes together, about 20 seconds. Form dough into 2 discs & wrap in plastic. Chill 1 hour.
Roll 1/4" thick. Cut out shape & place on parchment - evenly spaced, ready to bake. Chill until firm before baking. Dampen the tops of cookie with milk or cream. Sprinkle with Coarse Vanilla Sugar.
Bake at 350 degrees until the cookies are a light golden color, about 13-15 minutes. Allow cookies to cool completely. Match up the cookies by size.
Spread a generous amount of caramel onto the bottom of one cookie and top it with another. It is smart to serve these in small paper cups so the caramel doesn't ooze out onto your serving plate.
Dulce de Leche Caramel (Traditional Method)
2 14 oz. Cans Sweetened Condensed Milk
Place milk in top of double boiler. Cover with tight fitting lid.
Cook, stirring every 10-15 minutes until milk is thick and amber colored.
About 5 hours. Remove from heat. Beat with wooden spoon to smooth.
Transfer to clean bowl. Refrigerate overnight.
Notes:
I usually purchase my Dulce de Leche Caramel from Williams Sonoma - they import a high quality brand from Argentina. It will set you back about $8.00 a jar but it's worth the time you save. You can't use just any caramel because other variety won't stand up. Dulce de Leche is thicker and less sticky than other varieties.
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