This recipe has many variations, some countries use coconuts as a topping and disregard the powder sugar, some people use Nutella or cajeta. But back in El Salvador these are the ones I grew up eating, when I was a little girl I wonder what was that which tasted like little drops of heaven? One of the reasons I learned how to bake so I could do this things myself! Haha
- – 1 can of dulce de leche, La Lechera
- – 1 cup cornstarch
- – ¾ cup all-purpose flour
- – 1 tsp baking powder
- – ½ tsp baking soda
- – ¼ tsp salt
- – 8 tbsp (1 bar) unsalted butter
- – 2/4 granulated sugar
- – 2 egg yolks
- – ½ tsp vanilla extract
These ones take time, what they’re TOTALLY worth it! Do not place two baking sheets at the same time, it’s better to bake one at a time in the middle rack (make sure it’s the middle one). I usually do this recipe the old fashion way with no electric mixer, but you can use it if you one, tastes the same.
- Line up two baking sheets with parchment paper.
- In a small bowl mix the dry ingredients (first 5).
- In a medium bowl combine the butter and sugar (use the electric mixer with paddle attachment or a fork and your hand). If you use a mixer make sure to stop it every few seconds to scrape down the sides of the bowl. Mix until light in color and fluffy.
- Add the rest of the ingredients (except the dry ingredients) one at a time, mixing well after each addition.
- Gradually add the dry ingredients (for this I like to use a wooden spoon, but you can continue to use the stand mixer, put it in low speed and add the ingredients little by little)
- At this point I now use my hands to combine it a little more and shape it into a disk. Cover it with plastic paper and put it on the fridge for 30min-1hr.
Here comes the fun part!!!
- Take the dough out and place it on a lightly floured surface (I place it on a floured baking sheet, I got like 4 of them haha) and roll the dough, it might crack a little but it should hold together. Keep rolling until it’s about ¼ in thick.
Preheat the oven to 350F (177C)
- Stamp the circles and cut them out, I use a cup or a wine glass.
- Place the cookies on the sheets, at least 1in apart. Bake 12-14min.
- Take them out and place them on a wire rack to cool (7-10min).
- Open the dulce de leche can, flip the cookies upside-down and generously spread it.
- Cover it with powder sugar and ENJOY ❤ 🙂 :D!
Let me know your thought, how many cookies you made, if you have any questions! Like the post and FOLLOW ME / SUBSCRIBE!