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Caraway Cookies with Dulce de Leche

December 4, 2010

~ Mary ~

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I had this great idea after Christmas last year.  Make a batch of cookies every month, hoard the posts and have a cookie extravaganza this December.  I didn’t get very far, just three types, not sure what happened, but obviously there is no extravaganza.  On the great side though, there are three awesome cookie recipes coming your way  this month.

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The first comes from my cyber friend Greg over at Sippity Sup.  He’s in the final stages of Project Foodblog over at FoodBuzz.  Please go over and check him out, and if you get a chance on Monday, you can vote for him too!!!

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These caraway cookies will literally carry you away!  I’m not sure where to, but they are more than fabulous.  Coming fresh out of the oven they’re soft and chewy, then turn slightly crispy when cooled.  If you’re feeling completely sassy, spread some dulce de leche on them and make a sandwich.  John likes them slathered in Dulce – I adore them plain.

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Caraway Cookies with Dulce de Leche

adapted ever so slightly from: Nirmala’s Edible Diary as posted on Sippity Sup

With a mixer on medium-high speed, beat until light and fluffy:

1 Cup Super Fine Sugar

7 Tbsp Butter at room temperature

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Add, and beat until well combined

2  Egg YOLKS

tsp Lemon Zest

Tbsp Lemon Juice

Tbsp Caraway Seeds

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Sift into the butter mixture and stir until just combined:

1 1⁄4 Cups Flour

1 tsp Baking Soda

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The dough will be very soft.

Place the dough on a large piece of plastic wrap and form into a 1 1/2-inch-diameter log. Twist the ends of the plastic securely, then place in the freezer until hard.

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Preheat oven to 375°.

Line a baking sheet with parchment paper.

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Unwrap the dough and cut into 1/4-inch slices.

Place the cookies on the baking sheet about 2 inches apart.

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Bake until just golden, about 12 minutes.

Allow the cookies to cool for 2 minutes on baking sheet then slide them onto a wire rack to cool completely.

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To assemble the cookies into sandwiches: Use a spatula to thinly spread:

Dulce de Leche

onto the flat (bottom) side of a cookie, then place another cookie on top.

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I use Nestle’ canned Dulce de Leche, if you can’t find any, you can make your own by:

 

Preheat the oven to 425°. Pour one can of sweetened condensed milk into an oven proof pie dish, add 1⁄4 tsp vanilla extract and 1⁄4 tsp freshly grated nutmeg, and mix well. Cover with foil, place the dish in a hot water bath, and bake until the mixture thickens and begins to caramelize, about 2 1/2 hours. Remove the foil and let cool. Refrigerate in a glass jar until ready to serve.

6 Comments leave one →
  1. December 4, 2010 11:30 pm

    These look wonderful Mary as always! The Nestle’ canned Dulce de Leche is available here so I might just try a batch. Not too complicated and oh my gosh they sound delightful.

  2. December 5, 2010 12:00 am

    I am intrigued by this combination of flavors – definitely a must-try!

  3. December 5, 2010 10:28 am

    I am so honored you tried these cookies. Yours turned out so much prettier than mine. But the unusual bite of caraway is so pleasing in this cookie. I hope people get past the notion of it and try these treats! GREG

  4. December 6, 2010 3:04 am

    I dont doubt that any recipe from Greg is great, but who would have thought caraway and dulce de leche! These are beautiful!

  5. December 6, 2010 7:53 am

    This sounds interesting! I love caraway seed flavour 🙂

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  1. Aunt Lucinda’s Cookies « Dreaming of Pastry

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