Shortbread Cookies with Dulce de Leche filling

Shortbread Cookies:

2 cups all-purpose flour

1/4 teaspoon salt

1 cup unsalted butter, room temperature

1/2 cup  confectioners sugar

1 teaspoon pure vanilla extract

 

In a bowl whisk the flour with the salt. In a separate bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy. Add the sugar and beat until smooth. Beat in the vanilla extract. Gently beat in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour or until firm.  

Preheat oven to 350 degrees F with the rack in the middle of the oven. Line two baking sheets with parchment paper.

On a lightly floured surface roll out the dough until it is about 1/4 inch thick. Using a lightly floured 2 inch round cookie cutter, cut out rounds. Place on the baking sheets and place in the fridge for about 15 minutes. (This will firm the cookies so they maintain their shape when baked.) Bake for about 7 - 10 minutes, or until cookies are brown around the edges. Cool on a wire rack. Shortbread cookies with keep in an airtight container for about a week.

Put a spoonful of Dulce de Leche in between two shortbread cookies and then dip half in melted chocolate. Set on parchment paper to harden.

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Read more: http://www.joyofbaking.com/shortbreads/AlfajoresRecipe.html#ixzz1ZwrcUhHI