Updated: 12/17/2012 3:43 PM
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Sweet & Salty Dulce de Leche Cookies
Land O’Lakes continues our Twelve Days of cookies with a sweet and salty treat.
1/3 cup sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
3/4 cup firmly packed brown sugar
1/2 cup Land O Lakes® Butter, softened
1 Land O Lakes® All-Natural Egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup canned dulce de leche
Heat oven to 375°F. Line cookie sheets with parchment paper; set aside.
Combine all sugar mixture ingredients in shallow dish; set aside.
Beat brown sugar and butter in medium bowl at medium speed until creamy. Add egg and vanilla, beating until well mixed. Add all remaining cookie ingredients, beating at low speed. Set aside 3 tablespoons dough.
Shape remaining dough into 24 balls; place 2 inches apart onto prepared cookie sheets. Make 1/2-inch indentation in center of each cookie with back of measuring spoon or handle of wooden spoon.
Place dulce de leche in resealable plastic food bag; snip off small corner of bag. Squeeze dulce de leche into each indentation until level with top of cookie.
Divide reserved 3 tablespoons of dough into 24 pieces. Cover dulce de leche on each cookie with piece of dough, smoothing to seal.
Bake 9-11 minutes or until edges are lightly browned. Let stand on cookie sheet 1 minute. Remove to cooling rack; let cool 5 minutes. Dip warm cookies into sugar mixture.
Makes 2 dozen cookies
Dip handle of wooden spoon in flour, if necessary to prevent sticking when making indentations.
Dulce de leche can be found in the Hispanic section of the supermarket or near sweetened condensed milk in the baking aisle.