This is the first thing I baked in my newly-restored oven. And, you guys will love it. It’s a shortbread crust, a thick layer of dulce de leche, and Himalayan pink salt. Yes, I know it’s sounds all exotic, but I have some tips, so you don’t need to go too far past your pantry to create these.
First let’s talk about dulce de leche. I know that you guys don’t have access to something like this:
You just put sweetened condensed milk in a crockpot. True story. For directions, go here to Coleens Recipes.
If you would rather get what I used, well- I put some up in my shop here. I figured I will start offering some of the ingredients I use in my recipes to help you guys out. So watch for an update. Is that a good idea? I think so, too.
Or, you can simply melt some caramel candies in the microwave with a bit of cream to thin it (1tbs). It’s October, those bags of caramels are everywhere.
So, the base of these is shortbread. I have a love hate with shortbread. It’s awesome with hot cocoa, but plain? Well, it’s dry. It needs gooeyness.
The dulce de leche? It’s awesome. But, sweet. What’s it need? A tad bit of salt. Yes, I used fancy Himalayan salt- but you can use any coarse salt. I just got the fancy salt and wanted to use it for something.
there ya have it. Nice, huh? We are having company for dinner tonight, so this will be the dessert. I will let ya know what they think. As far as what to serve for the entree? I have the worst time deciding what to make for company. I think it’s going to be lasagna. So I can make it early and hang out. And drink wine. Yum. Looking forward to that.
And these cookies.
I am so glad I have an oven. It was dismal without one.
Now I have cookies. And you guys have a new recipe, too
Dulce de leche cookies or, salted caramel cookies:
1 1/2 sticks salted butter cut into small pieces
2 c flour
1/2 c sugar
1 tsp vanilla
With your fingers, combine the above ingredients to for a dough.
Pat out to 1/2″ thickness, cut into circles
Bake at 350 for 12-15 minutes
Allow to cool.
Spread with caramel, or a can of dulce de leche, and sprinkle with coarse salt.