In the original recipe, these cookies
are actually called “Melting Moments”. But I amended the filling to be dulce de leche, so I also changed their name. The cookies themselves do melt in your mouth, and the dulce de leche add a nice flavor contrast. The original recipe (which will be provided) includes chocolate butter cream, which would be more melt-y and of course would add a different flavor contrast, as well as a color contrast between the cookie and the filling. You could pretty much choose any flavor for these. Perhaps strawberry for Valentine’s Day? They are pretty easy to make, but I would keep an eye on them because they bake quickly. Although all ovens are different, I don’t think they really need the full 30 minutes as is called for in the recipe. Even though I baked two sheets at once, they still came out dark. For those of you that are new to the site, and/or if you are interested in making more things with dulce de leche, you can check out the dulce de leche brownies recipe that I have and this link will lead you to more information about dulce de leche. Follow the jump for the cookie recipe.
1/2 cup unbleached all-purpose flour
1/2 cup cake flour (I used all-purpose flour, minus 1 Tbs.)
3/4 cup cornstarch
1/2 tsp baking powder
1/4 tsp salt
3/4 cup (6 ounces) butter
3/4 cup powdered sugar
1 tsp. vanilla extract
Sift together dry ingredients. Set aside. Cream together remaining ingredients until lighter in color. Slowly add flour mixture; mix until well incorporated. For each cookie, roll a level tablespoon of dough into a smooth ball. Place cookies on greased baking sheet, placing them 2 inches apart. Use a fork to gently flatten the cookies into 1-1/4 inch disks; make an impression with the fork tines in the top of each. Bake about 30 minutes. The cookie bottoms will be lightly browned. Cool on the baking sheets for 10 minutes. Transfer cookies to rack and let cool completely.
1/4 cup (2 ounces) butter
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 ounce dark chocolate, melted (optional)
In a medium bowl, use a large spoon to stir the butter, powdered sugar, and vanilla until smooth. Stir in melted chocolate, if desired.
Turn half of the cookies bottom side up. Use a thin metal spatula to spread a rounded teaspoon of filling evenly over the flat bottom of each. Gently press the flat bottom of the remaining cookies on the filling.
Serve at room temperature. Makes about 12 sandwiches (24 cookies). Cookies can be stored in an air tight container at room temperature for up to 5 days.