Salted Dulce de Leche Cookies

• Vegetarian

• Refrigerated

  • 4 Eggs yolks

• Condiments

  • 1 14 oz. can Dulce de leche

• Baking & Spices

  • 1 3/4 cup All-purpose flour
  • 1 tsp Baking soda
  • 1 Fleur de sel
  • 1/2 cup Granulated sugar
  • 1/8 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted
  • 1 14 oz. can Condensed milk, sweetened
  • 1 tbsp Milk

• Liquids

  • 1 Enough water to cover

Found on thecrepesofwrath.com

Ingredients

• 1 14 oz. can dulce de leche (recipe follows, or you can buy it in your local grocery store)
• 1¾ cup all-purpose flour
• 1 teaspoon baking soda
• ⅛ teaspoon salt
• ½ cup granulated sugar
• 1 cup unsalted butter, room temperature
• 4 eggs yolks, beaten
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• fleur de sel, for sprinkling (optional)
• WARNING: This is semi-dangerous, as you are placing a sealed, air-tight can over heat. You should be fine, but always be careful when pouring more water into the pot and removing the cans from the water.
• 1 14 oz. can sweetened condensed milk
• enough water to cover, plus about ¾ cup every 30 minutes

Directions

• In a medium bowl, combine the flour, salt, and baking soda. Set aside. In a large bowl, beat the butter until creamy and smooth, then add in the sugar and mix until light and fluffy (3-5 minutes). Beat in the egg yolks, milk, and vanilla. Add in the flour and mix until just moistened. Shape into two balls, wrap in plastic wrap or place in a sealable bag, and refrigerate for at least 30 minutes or up to 2 hours.
• Preheat the oven to 325 degrees F. Take pieces of dough off of the large balls of dough, roll into balls with the palms of your hands, and press down onto a greased and/or lined baking sheet. The balls should be no bigger than an unshelled walnut.
• Bake for 12-15 minutes, until the edges of the cookies are just barely golden brown. Allow to cool completely, then spread about a teaspoon of the dulce de leche on one flat side of the cookies and sandwich with another, flat side down. Sprinkle the outsides of the sandwiched cookies with a pinch of fleur de sel, if you have it. Makes about 30 sandwiched cookies.
• Peel the label off of the can. Fill a pot with enough water to cover the can, with about an inch between the top of the can and the water. Place the can in the water to check, then remove it and set it aside. Bring the water to a rolling boil over high heat, then reduce to simmering over medium to medium-low heat and add in the can.
• Add in enough warm water to keep the water at the same level every 30 minutes or so (I did about ¾ cup of water every 30 minutes). Simmer the can for a minimum of 3 hours. After 3 hours, turn off of the heat and place the pot on a different, cool burner. Do NOT remove the can from the water immediately, as the temperature change may cause the can to explode. Allow the can to sit in the water for 30-45 minutes, then carefully, with tongs, remove the can to another surface and allow it to sit for another 20 minutes or so, until it is cool enough to touch.
• Use a can opener to open the can. Allow to cool a bit before spreading onto the cookies (or whatever else you would like to use it for).