What I love most of autumn evenings is the moment when you come home after a hard day in the office and after having dinner you put on your cozy pyjama and prepare yourself a cup of tea or milk to comfort you while reading on the sofa under the soft plaid. That moment is priceless…and if you have some cookies too, your evening if perfect. That is why today we talk about cookies: chocolate cookies with dulce de leche ( you know I love it ).
- 100g butter
- 125g confectioners’ sugar
- 200g flour
- 50g cacao
- a pinch of salt
- 1 egg
- Cut the butter into small cubes, add the sugar and cream together with a hand mixer
- Add the flour, cacao, salt and egg. Work the dough with your hands, shape it into a ball, wrap it in waxed paper and refrigerate for 2 hours
- Preheat the oven to 180°. Grease two baking sheets with parchment paper
- Roll out the dough between sheets of parchment paper into a rectangle (4mm thick).
- Cut out as many rounds as possible from the rectangle and stamp them , reserving and chilling scraps, then quickly transfer cookies to a buttered baking sheet, arranging them 1,5 cm apart. (If dough becomes too soft, return to freezer until firm)
- Bake for 15′. Cool on sheet on rack for 5 minutes, then transfer to rack to cool completely (cookies will crisp as they cool)
- Make more cookies with remaining dough and scraps
- Assemble the cookies, pipe a heaping teaspoon of dulce de leche onto the flat side of half of the cookies. Top with the other half to make sandwiches. Store in an airtight container at room temperature.
- The cookies are better the next day because the cream renders them softer.
(adapted from Larousse Recipes)
Hugs from Milan,