The dulce de leche filling makes these sandwich cookies extra delicious.
- Prep time 45 minutes
- Total time 3 hours & 30 minutes
In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar, vanilla and salt until light and fluffy; stir in flour and cocoa powder just until combined. Shape dough into 2 discs. Wrap each in plastic wrap; refrigerate until firm, about 1 hour.
Between waxed or parchment paper, roll out dough to 1/4-inch thickness; using 2-inch round cookie cutter, cut out shapes, rerolling scraps as necessary. Arrange, 1 inch apart, on parchment paper–lined baking sheets; refrigerate until firm, about 30 minutes.
Bake in 300°F oven, 1 sheet at a time, until firm, 18 to 20 minutes. Let cool completely on pans.
Filling: In small bowl, combine dulce de leche with cocoa powder. On flat side of half of cookies, spoon or pipe rounded 1 tsp of the filling onto each; sandwich with remaining cookies, flat sides down, lightly pressing to push filling to edge. Refrigerate until set, about 30 minutes; bring to room temperature before serving.
Makes about 20 sandwich cookies.
Nutritional facts Per cookie: about
- Fibre 1 g
- Sodium 32 mg
- Sugars 9 g
- Protein 2 g
- Calories 168
- Total fat 11 g
- Potassium 82 mg
- Cholesterol 26 mg
- Saturated fat 7 g
- Total carbohydrate 17 g
- Iron 6
- Folate 7
- Calcium 1
- Vitamin A 8