Dulce De Leche Shortbread Cookies

Everyone loves a good cookie. Seriously, I don't know a single person who doesn't, and these cookies won't disappoint. They're decadent, sweet, and perfectly buttery. When I first set out to make this recipe, I wasn't exactly sure what I'd end up with, but luckily, I ended up with something fantastic. These were inspired by two sources: 1. My Mom's shortbread cookies, which I've been eating for as long as I can remember, and 2. My first millionaire shortbread bar which I had recently. These two ideas prompted me to combine 2 of my favorite things: Shortbread and Dulce de Leche, which resulted in these.

Cookie Dough:

2 sticks cold butter

1/2 cup of sugar

2 cups flour

1 pinch of salt

Dulce de Leche:

1 can sweetened condensed milk

Note:

Add a pinch of flaky sea salt on the final product for a slightly salty sweet treat!

This should always be your first step in recipes that require dulce de leche. As some of you may know, it takes around 14 hours to fully caramelize the sweetened condensed milk. That doesn't mean it isn't easy though, in fact, it's very easy.

Note: Before you start, you should be warned. If you let your pot boil dry with the can inside, there is a chance it could explode sending caramel and much less tasty shrapnel around your kitchen, so be sure to check on it often.

1. Tear the label off your can. You don't want the chemicals to leech into the water even if it doesn't make contact!

2. Grab the largest pot you have, put your can in, and fill with water until your about ~2 inches from the top.

3. Put it on the stove and set it to maximum heat.

4. As soon as it begins to boil, drop the heat nearly as low as it can go so it can hit a simmer.

5. Cook for about 14 hours, checking every couple hours to make sure that your pot still has water in it. If it needs water, just top it off the same way with some hot water.

6. After the 14 hours, put your can in the fridge until you are ready to use it.

Again, this step isn't too difficult and is relatively straight forward. Just make sure your following the instructions and you should be just fine!

1. Preheat your oven to 300 degrees Fahrenheit. (I know it seems low, but this temp will keep your cookies nice and light and prevent burning.)

2.Combine butter and sugar in a bowl, ideally with an electric mixer until it comes together into a cohesive, evenly mixed substance. (Be sure not to over mix!)

3. Add the flour and the salt and continue mixing until the dough comes together. Just before it comes together, it will look dry.

4. Tip dough onto a lightly floured cutting board and roll out to 1/4 of an inch thick, and make sure it conforms to the shape of your baking sheet.

5. Chill for 1 hour in your fridge or your freezer

6. Line a baking sheet with foil and place dough on the pan.

7. Bake for about 35 minutes or until firm.

8. Open your can of dulce de leche and spread on top. If it is too firm, run it under some cold water.

9. Cut out your cookies. I recommend a pizza cutter or a very sharp knife.

10. If the dulce de leche is still too liquidy, just let it cool for a bit.