These traditional South American sandwich cookies are perfect on the coffee table or as a way to end a Peruvian-inspired feast.
- 1 can sweetened condensed milk (14 ounces), sealed with label removed
- 2 cups all-purpose flour, plus extra for rolling
- 3/4 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, cut into chunks, room temperature
- 1/3 cup confectioners' sugar, plus more for dusting
- 1 large egg
- 1/2 (13.4 ounce) can dulce de leche (manjar blanco in Peru)
- Make your dulce de leche: Place a can of condensed milk into a slow-cooker and cover with water.
- Turn slow-cooker onto low and allow to simmer for 8 hours or overnight. Remove the can from the slow-cooker.
- Allow to cool.
- Add flour and salt to a glass bowl and whisk together to get rid of any lumps.
- Sift the confectioners' sugar into a separate large glass bowl to get rid of lumps.
- Add the butter to the confectioner's sugar and beat with an electric hand mixer until light and fluffy, about 4 minutes. Crack in the egg and beat until incorporated, scraping down the sides of the bowl.
- Slowly add the flour into the butter mixture and beat until just combined.
- Divide the dough in two and wrap in plastic wrap.
- Refrigerate for 30 minutes.
- Preheat the oven to 350.
- Line 2 heavy-duty rimmed baking sheets with parchment paper.
- Take the dough out of the refrigerator and let soften for 5 minutes.
- Sprinkle your work surface with a light dusting of flour and roll out each round to 1/4 inch thickness.
- Use a 2-inch round cookie cutter to cut out circles.
- Place rounds on the 2 baking sheets.
- Prick the center of each cookie with a fork.
- Bake the cookies for 15 minutes, until golden.
- Remove from oven and let cool for 5 minutes.
- Remove to a wire rack to continue until completely cooled.
- Spread 1 heaping teaspoon of dulce de leche in the center of a cookie and sandwich together with another. Continue with remaining cookies.
- Dust with confectioners' sugar before serving.