Preheat oven to 350 degrees F.
Cream butter and sugar in your mixer bowl, scraping the sides of the bowl, if necessary. Beat in the egg and vanilla until well combined. Add the flour and optional baking powder one cup at a time, mixing after each addition. Dough will be stiff.
Use a Silpat silicone baking mat or parchment on your countertop. Roll out the dough, cut the cookies using a 4” square cookie cutter and lift the scraps. In half the cookies use number cutters to cut out the number appropriate to your event. Lift out the scraps with the tip of a knife or metal spatula.
Slide the Silpat right onto a sheet pan and pop it in the preheated oven.
Bake the cookies about 10 Minutes or until they are lightly browned at the edges. Remove from the oven and allow to cool 10 minutes. Place the cookies on a rack to continue cooling.
While the cookies are cooling, place the jar of dulce de leche in a pot of very hot water. This will soften the caramel slightly so it’s easier to spread.
Spread dulce de leche carefully on the solid cookies. Use about 1 tablespoon for each—filling should be generous because you want the flavor of the caramel to shine.
Using a sieve or sugar shaker, dust the cut-out cookies liberally with confectioners’ sugar. Carefully place a dusted cookie on top of each creamed cookie and press together lightly.
Ingredients
Directions
Preheat oven to 350 degrees F.
Cream butter and sugar in your mixer bowl, scraping the sides of the bowl, if necessary. Beat in the egg and vanilla until well combined. Add the flour and optional baking powder one cup at a time, mixing after each addition. Dough will be stiff.
Use a Silpat silicone baking mat or parchment on your countertop. Roll out the dough, cut the cookies using a 4” square cookie cutter and lift the scraps. In half the cookies use number cutters to cut out the number appropriate to your event. Lift out the scraps with the tip of a knife or metal spatula.
Slide the Silpat right onto a sheet pan and pop it in the preheated oven.
Bake the cookies about 10 Minutes or until they are lightly browned at the edges. Remove from the oven and allow to cool 10 minutes. Place the cookies on a rack to continue cooling.
While the cookies are cooling, place the jar of dulce de leche in a pot of very hot water. This will soften the caramel slightly so it’s easier to spread.
Spread dulce de leche carefully on the solid cookies. Use about 1 tablespoon for each—filling should be generous because you want the flavor of the caramel to shine.
Using a sieve or sugar shaker, dust the cut-out cookies liberally with confectioners’ sugar. Carefully place a dusted cookie on top of each creamed cookie and press together lightly.