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Dulce Sandwich Cookies

  • Makes: about 24 sandwich cookies  
  • Freezes: excellent 
  • Preparation Time: 25 minutes 
  • Baking Time: 10 minutes 

Ingredients

Cookies

1 cup250ml Robin Hood® All Purpose Flour

½ cup125ml Robin Hood Cake & Pastry flour

½ cup125ml cornstarch

¼ tsp1ml salt

1 cup250ml butter, softened

¾ cup175ml icing sugar

1 tsp5ml pure vanilla extract

Icing sugar for dusting

Filling

1 can300ml Eagle Brand® Dulce de Leche Caramel Flavoured Sauce

Directions

  1 Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.

  2 Sift flours, cornstarch and salt in a medium bowl. Reserve.

  3 Beat butter, icing sugar and vanilla with an electric mixer until smooth and lighter in colour. Mix in dry ingredients just until incorporated and a smooth dough forms.

  4 Roll out the dough on a lightly floured surface until it is about ¼” (6mm) thick. Cut out rounds with a 2” (5cm) cookie cutter.

  5 Place on prepared baking sheets and bake in preheated oven 9-10 minutes or until cookies are lightly browned around the edges. Cool on a wire rack.

  Filling:

  6 Place caramel flavoured sauce in a small heavy bottomed saucepan. On medium heat slowly bring sauce to a boil, about 5 minutes. Stirring constantly cook for an additional 5 minutes. Remove mixture from pot and cool in a heat proof bowl.

  7 Assembly; take 2 shortbread cookies and sandwich them together with a heaping tsp (5mL) of cooled filling. Dust with icing sugar.

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