Recipes & Tips Blog

I was thinking ahead when I made all that dulce de leche over the weekend. As it happens, for this week’s Tuesdays with Dorie group it’s Dulcle de Leche cookies!

I’ve made these before so I knew they would be good, which is one of the reasons I wanted to try making my own dulce de leche, which if you read that post you will see was only marginally successful. I ended up with dulce de leche that was too thin to act as a cookie filling, so my solution was to mix in some leftover chocolate ganache I had in the fridge. It turned out to be a deliciously perfect solution!

This recipe suggests spooning out rounded teaspoons of dough, but I found making such tiny cookies it to be entirely too slow a process. The last time I made these I must have scooped out much larger cookies. I reached for my pastry bag and had an entire sheet pan piped out in no time.

Piping Tip
A gental tap on the top of each cookie with a wet finger will press down the points. This wet finger trick works for smoothing piped meringue and pâte à choux dough as well.

My pastry bag fitted with a smaller tip made quick work of filling the cookies . To avoid filling too many halves and being caught without tops or having to hunt for a similarly sized top, I stacked the cookies in stacks of similar diameter. Grabing them two at a time I placed each duo upside down on a sheet pan, piped the filling, and sandwiched them together.

These are soft cookies and I preferred the ones I let bake to a deep golden color because they had a nice crispy outer crust.  After storing them in an airtight container overnight, they became very soft and cakey. Serving them the day they are baked is the way to go. The soft texture of the cookie screamed  ice cream sandwich to me and I have no doubt that someone in the Tuesdays with Dorie group will have had the same idea and filled their cookies with dulce de leche ice cream.

Thank you to Jodie of Beansy Loves Cake for selecting the recipe this week. She has it posted on her blog if you feel a dulce de leche craving coming on.

Disposable pastry bags
I always keep a stash of disposable pastry bags on hand. You can buy them at any restaurant supply store, most kitchen stores and online. I find the fabric bags difficult to ever get clean after filling them with buttercream or chocolate, so I prefer the disposables.  

Over 350 baking bloggers are baking our way thorough Dorie Greenspan’s book, Baking: From My Home to Yours. 118 recipes completed 103 to go!