Caramel Filled Cookies
These cookies represent a perfect balance between the crispness of cocoa shortcrust pastry and the velvety softness of a caramelized milk filling. The technique of beating the butter with sugar and vanilla ensures a soft, light base, while careful baking enhances the intensity of the cocoa without compromising its delicacy. The filling, a homemade dulce de leche prepared with patience, adds a sweet, enveloping note that pairs beautifully with the final touch of salt, highlighting every flavor nuance. This recipe demonstrates that simplicity, when executed with care and respect for the ingredients, can create an elegant and irresistible dessert.
Instructions
- 1
Using an electric mixer, beat the soft butter with the powdered sugar, salt, and vanilla for about 2 minutes until the mixture is soft and frothy. Add the egg and continue beating until a smooth, velvety cream forms.
2 min
- 2
Sift together the flour, cocoa powder, and baking powder, then incorporate them into the mixture all at once, beating with the mixer until a soft, malleable dough forms.
- 3
To shape the cookies, you can use a cookie press or a piping bag fitted with a 1 cm tip. On a lightly greased baking sheet, create heart-shaped cookies by joining two strips of dough and gently pressing the tip to define the shape.
- 4
Bake the cookies in a preheated static oven at 180°C (160°C fan oven) for 12 minutes. Remove from the oven and carefully transfer the cookies to a wire rack to cool completely.
12 min
- 5
Meanwhile, prepare the dulce de leche: in a saucepan, combine the milk, sugar, and vanilla. Cook over low heat, stirring constantly with a whisk until the sugar dissolves. Continue cooking over low heat, stirring constantly, until the mixture reduces, thickens, and takes on a deep amber color, forming a spreadable cream that drips slowly from a spoon (about 50 minutes total).
50 min
- 6
Let the dulce de leche cool to room temperature in a bowl or jar.
- 7
When the cookies and filling are cooled, fill the flat side of half the cookies with a teaspoon of dulce de leche, then top with another cookie. Finish with a light sprinkle of sea salt flakes on the filling that protrudes.
- 8
Arrange the finished cookies in a box or on a serving tray.
Ago's Notes
- Precision in beating the butter and in cooking the dulce de leche is essential to achieve the right consistency and a perfect balance between crispness and creaminess.
- Serve these cookies at room temperature to fully enjoy their complex flavors and contrasting textures.
These caramel filled cookies offer a delightful combination of textures and flavors perfect for any dessert occasion.
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