The endless love of friends, memories and embracing the beauty of food from around the world is what I live for! My time in Argentina over 10 years ago is still one of the most memorable vacations with my boys and dear friends. As we struggled with the loss of my sweet husband, dad to my sons and best friend to my Argentinian friend Fernando, our hearts were fulfilled with joy, friendship and love during our visit to Mar del Plata. Days of surfing, exploring, afternoon Yerba mate and Alfajores…memories live with me to this day. Oh, and empanadas which I have yet to post recipes for!
DULCE DE LÈCHE SANDWICH
(Inspired by PBS.org recipe) approx. 24 cookies
1 can condensed milk – label removed
2 1/4 cups all purpose flour
1/4 teaspoon sea salt
1/2 cup powdered sugar
1 cup unsalted butter, room temperature
1 tsp vanilla extract
1/2 cup shredded coconut
1 tablespoon powdered sugar for garnish
In a large pot, fill with water to cover the can of condensed milk. Over high heat, bring to a boil, reduce to simmer for 3 hours. (Add water if necessary during the process). Remove can after 3 hours and let cool to room temperature.
Preheat oven to 350F.
In a medium bowl combine flour and salt.
In another bowl add butter, sugar and vanilla extract and blend 3-4 minutes until you achieve a creamy texture which is light and fluffy. Slowly mix in the flour until it is all incorporated and combined.
Shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
Roll chilled dough on a floured surface to 1/2-inch thickness. Using a 1-inch cookie cutter (I used a shot glass) cut out cookies and place on a baking sheet.
With a fork poke each cookie softly in the center.
Transfer to oven and bake 10-12 minutes or until the edges are brown. Remove and let cool on a wire rack.
Open can of condensed milk and scoop content into a metal bowl.
If it is not browned enough, place bowl over a pot of boiling water and stir frequently so it does not burn. It will caramelize to a beautiful bronze color. Let cool.
To assemble, spread 1/2 teaspoon of dulce de lèche on cooked side of cookie and top with the other half. (cooked side is in the middle.) Roll the outside edges of the cookie in coconut.