Dulce De Leche Bat Cookies Recipes

DULCE DE LECHE BAT COOKIES

Steps:

• Whisk together flour, cocoa, salt, and baking powder. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Beat in egg, yolk, chocolate, and vanilla. Reduce speed to low. Add flour mixture, and beat until just combined. Shape into a disk, wrap in plastic, and refrigerate 1 hour.
• On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out 36 rounds with a 2-inch cutter, and space 1 inch apart on parchment-lined baking sheets. Using an aspic cutter set, cut a triangle, point side up, in the center of half the cookies, and then use the half-moon cutter to make one "wing" on each side of the triangle. Refrigerate 30 minutes.
• Preheat oven to 375. Bake until set, 7 to 9 minutes. Let cool. Top each uncut cookie with 1 teaspoon dulce de leche and a cutout cookie.

DULCE DE LECHE COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F. Line a 9-inch-square baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray. Pulse 2 cups flour, the butter, confectioners' sugar, 1 teaspoon vanilla and the salt in a food processor until the mixture starts clumping together, about 1 minute. Press firmly and evenly in the bottom and 1/4 inch up the sides of the prepared pan. Bake until firm and lightly browned, 25 to 30 minutes. Transfer to a rack and let cool 5 minutes.
• Meanwhile, combine the dulce de leche, heavy cream, egg yolks and the remaining 1 tablespoon flour and 2 teaspoons vanilla in a medium bowl and whisk until smooth. Pour the mixture over the crust and sprinkle with the chocolate chips and pecans. Return to the oven and bake until set around the edge but slightly jiggly in the center, 20 to 25 minutes.
• Transfer to the rack and let cool completely. Lift out of the pan using the overhanging foil. Remove the foil and cut into pieces.

DULCE DE LECHE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan thoroughly.
• Blend butter and sugar with an electric mixer until combined and creamy. Add egg and vanilla extract; beat until incorporated. Scrape down the sides of the bowl and beat again. Combine flour and salt. Add to the butter mixture and mix until a ball of dough forms.
• Press 2/3 of the dough into the bottom of the baking pan.
• Bake in the preheated oven until set and light brown, about 20 minutes.
• Pour dulce de leche over the crust, trying to keep the edges mostly bare.
• Add coconut and pecans to the remaining dough and mix until incorporated. Crumble mixture over the dulce de leche, pressing it lightly over the top.
• Bake until lightly browned, about 15 minutes. Let cool completely before cutting into bars.

DULCE DE LECHE SANDWICH COOKIES

Steps:

• Beat the butter, confectioners' sugar, granulated sugar and orange zest in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the vanilla and beat until smooth. Combine the flour and salt in a medium bowl, then add to the butter mixture and beat until incorporated. Scrape down the sides of the bowl, then mix for an additional 20 seconds. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
• On a lightly floured surface, roll out the dough until it's 1/4 inch thick. Using a 3-inch round cookie cutter, punch out as many circles as you can. Arrange the circles on 2 parchment-lined baking sheets. Gather the scraps, reroll and cut out more circles. If the dough starts to get soft, return to the refrigerator.
• Preheat the oven to 325˚ F. Using a 3-inch cookie stamp, mark each cookie. Refrigerate at least 15 minutes.
• Bake the cookies until lightly golden around the edges, about 10 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Spoon the dulce de leche into a pastry bag and snip a corner. Pipe the dulce de leche on half of the cookies, making sure to pipe the filling on the side without the stamp. Top each with another cookie, stamp-side up.

BUTTER COOKIES WITH DULCE DE LECHE

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Butter a large baking sheet.
• Whisk together cornstarch, 3/4 cup flour, baking powder, and salt in a small bowl.
• Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy, then beat in egg yolks, Pisco, and vanilla. Stir in flour mixture until combined, adding 1 to 2 tablespoons flour if dough is sticky. (Dough should be soft.)
• Form dough into a disk and roll out into an 11-inch round (1/8 inch thick) on a lightly floured surface with a lightly floured rolling pin. Cut out 32 rounds with cutter (reroll scraps if necessary) and transfer to sheet, arranging rounds 1/2 inch apart.
• Bake until firm and pale golden around edges, 12 to 15 minutes. Transfer to a rack and cool 10 minutes.
• Sandwich cookies with about 1/2 teaspoon dulce de leche. Dust with confectioners sugar.

DULCE DE LECHE COOKIES

Steps:

• Heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown. Turn off oven. In food processor bowl with metal blade, place cooled coconut. Cover; process until ground. Set aside.
• Meanwhile, in large bowl, beat butter and 2/3 cup sugar with electric mixer on medium speed about 1 minute or until smooth. Add egg yolks, rum and vanilla. On high speed, beat about 1 minute or until blended.
• In medium bowl, stir together flour, baking powder and salt. Stir flour mixture into butter mixture until well blended. Cover; refrigerate 30 minutes.
• Heat oven to 350°F. Shape dough into 3/4-inch balls. On ungreased nonstick (not insulated) cookie sheets, place balls about 2 inches apart. Dip bottom of small glass into 1/4 cup sugar; press on cookies to make about 1 1/2 inches in diameter.
• Bake 10 to 11 minutes or just until edges begin to brown. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
• For each sandwich cookie, spread about 1 teaspoon of the caramel apple dip on bottom of 1 cookie, spreading to edge of cookie. Top with second cookie. Gently squeeze until filling oozes out a little around the side. Roll edges of cookies in ground coconut.

TAHINI THUMBPRINTS COOKIES WITH DULCE DE LECHE

Steps:

• Place racks in the upper and lower thirds of an oven and heat the oven to 350 degrees. Line 2 sheet pans with parchment paper.
• In a small bowl, whisk together the flour, baking powder and baking soda, and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, cream together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Add the tahini and mix on medium speed until well combined, stopping to scrape down the sides and bottom of the bowl as needed with a rubber spatula.
• Add the egg, egg yolk, vanilla extract and salt to the butter-tahini mixture, and mix on medium speed until emulsified, about 1 minute. Scrape down the sides and bottom of the bowl to ensure the dough is evenly mixed.
• Add the flour mixture, and mix on low speed until just combined and no streaks of flour remain. Scrape the sides and bottom of the bowl to ensure the dough is evenly mixed.
• Roll the cookies into tablespoon-size balls and place them on the baking sheets about 2 inches apart.
• Bake the cookies for 7 minutes, then remove them from the oven and very carefully use your thumb or the handle of a wooden spoon to make a teaspoon-size indent in the center of each cookie. The cookies will crack slightly along the edges; that's OK. Return the cookies to the oven, rotating the pans from front to back and top to bottom. Bake until the cookies are set and just barely golden at the edges, another 5 to 7 minutes. Set the pans on cooling racks and press on the indentations slightly if they have puffed up during the baking process. Let the cookies cool for 10 minutes.
• Use a small spoon or pastry bag to fill the indentation of each cookie with about 1 teaspoon of dulce de leche, and sprinkle with flaky salt, if using. Let cool completely on the pans. Store in a single layer in an airtight container for up to 5 days.

DULCE DE LECHE BAT COOKIES

Steps:

• Whisk together flour, cocoa, salt, and baking powder. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Beat in egg, yolk, chocolate, and vanilla. Reduce speed to low. Add flour mixture, and beat until just combined. Shape into a disk, wrap in plastic, and refrigerate 1 hour.
• On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out 36 rounds with a 2-inch cutter, and space 1 inch apart on parchment-lined baking sheets. Using an aspic cutter set, cut a triangle, point side up, in the center of half the cookies, and then use the half-moon cutter to make one "wing" on each side of the triangle. Refrigerate 30 minutes.
• Preheat oven to 375. Bake until set, 7 to 9 minutes. Let cool. Top each uncut cookie with 1 teaspoon dulce de leche and a cutout cookie.