Description
Soft, buttery shortbread cookies filled with rich, creamy dulce de leche caramel. A melt-in-your-mouth treat that’s simple, elegant, and unforgettable — perfect for holidays or everyday indulgence.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup unsalted butter, room temperature (2 sticks)
- 1/2 cup confectioners sugar
- 1 teaspoon pure vanilla extract
- 1 can (14 oz) sweetened condensed milk
- 1 pinch kosher salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together butter and confectioners sugar until light and fluffy. Mix in vanilla extract.
- In a separate bowl, whisk flour and salt. Gradually add to the butter mixture until just combined.
- Form dough into a disk, wrap in plastic, and chill for 30 minutes.
- Roll out dough to 1/4-inch thickness, cut into rounds, and place on baking sheet.
- Bake for 10–12 minutes, or until edges are barely golden. Cool completely on a wire rack.
- Simmer unopened can of sweetened condensed milk in water for 2–3 hours, fully submerged. Cool before opening.
- Stir in a pinch of kosher salt to the caramel, then spread or pipe onto half the cookies and top with remaining cookies.
Notes
- Do not overbake — shortbread should remain pale and tender.
- Chill dough to help maintain cookie shape while baking.
- Make dulce de leche ahead and store in the fridge for up to 2 weeks.
- Sprinkle sea salt or dust with powdered sugar for a decorative finish.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 190
- Sugar: 10g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg