Remember salted Caramel cake a cake that oh so delicious?? Well, this cookie is kind of like people. Except not. Cake recipes are the same, but I think I like it even more than the salted caramel. And I like people that much! There is something about the ease of being able to scoop the caramel from a can than make this cookie that makes it my friend. I will provide full disclosure and tell you that they are very addictive and tends to be inhaled in no time flat, but everyone needs some dessert that tastes good every now and again, right?
Ingredients :
- 1 cup {2 sticks} plus 2 Tbsp. salted butter
- 1 cup white sugar
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 {13.4 oz.} can Dulce de Leche {found in the Hispanic section in most grocery stores. Or, you can make your own using this recipe.}
- Sprinkling sugar
Direction :
- Cream together the butter and sugar until light and fluffy.
- In a separate small bowl, mix the flour and cornstarch until well mixed and then adding the butter and sugar. Mix until dough forms. {May take several minutes. If it seems dry, add another tablespoon of butter.}
- Form the dough into a ball and wrap in plastic wrap. Place in the refrigerator for 20 minutes.
- After the dough has chilled, roll onto a lightly floured surface until about 1/4 inches thick. Using Linzer Cookie Cutter {I bought mine at Michaels, but you can buy it on Amazon as well, if that's more convenient.} cut the cookies as much as would fit. Be sure to cut the same side of the front side and the back side.
- Place the pastry sheet and sprinkle with sugar. Bake for 7-8 minutes. Don't let them Brown on the edges. It will make for a tough cookie later! Let them cool completely on a cooling rack.
- Once cooled, place about a teaspoon of dulce de leche in the center of the cookie without any heart in it. Subtle, especially in the Centre, and then topped with cookie heart. Press together ever so slightly and enjoy.