I know it would have made more sense to post this recipe earlier. You know, before Halloween. But considering the fact that I finished them at 11:45 p.m. on October 30, that wasn’t really a possibility.
There are a few reasons I decided to make these cookies. First of all, they have dulce de leche. Dulce de leche is like caramel on speed. It’s soooo yummy. And, you can buy it at the grocery store in a can. Which is great, since a bunch of the recipes I have found require boiling a can of condensed milk in a pot of water. Which is basically like telling me to smear hot caramel on my arms. Because that is the same kind of result that I would have gotten. So, this lovely Latin woman saved me from third degree burns.
Thank you, mi amiga.
Another reason I wanted to try this recipe is because it meant that I could buy these ADORABLE little cookie cutters. Aren’t they the cutest little things you ever did see?
I did have to tweak this recipe a tiny bit. Because even Martha Stewart isn’t perfect. My first batch came out rather burnt.
Sad, huh? So, I decreased the temperature and shortened the cooking time. Also, and this is important. I baked all of the cut-out cookies together. Because they cook for about a minute less than their cookie sandwich counterparts. Does that make sense? I apologize if not.
Oh, and I also think you could not do the cut-out bat at all, and just have these yummy little chocolate dulce de leche sandwich cookies. Or do a white cookie, a heart cut-out and some strawberry jam for Valentine’s day. Or some kind of Christmas cut-out for the holidays.
The possibilities are endless, I tell you!
Dulce de Leche Bat Cookies (Adapted from MarthaStewart.com)
Ingredients Makes 18
- 3/4 cup all-purpose flour, plus more for dusting
- 1/4 cup unsweetened Dutch-process cocoa
- 3/4 teaspoon coarse salt
- 1/4 teaspoon baking powder
- 2 tablespoons unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/4 cup packed light-brown sugar
- 1 large egg plus 1 large egg yolk
- 4 ounces semisweet chocolate, melted and cooled
- 1/2 teaspoon pure vanilla extract
- 1/4 cup plus 2 tablespoons dulce de leche
- Whisk together flour, cocoa, salt, and baking powder. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Beat in egg, yolk, chocolate, and vanilla. Reduce speed to low. Add flour mixture, and beat until just combined. Shape into a disk, wrap in plastic, and refrigerate 30 minutes, or until firm but still pliable.
- On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out 36 rounds with a 2-inch cutter, and space 1 inch apart on parchment-lined baking sheets. Using an aspic cutter set, cut a triangle, point side up, in the center of half the cookies, and then use the half-moon cutter to make one “wing” on each side of the triangle. Refrigerate 30 minutes.
- Preheat oven to 350. Put all uncut cookies on one baking sheet, and bake 6-7 minutes. Next, put all cut cookies together and bake 5 to 6 minutes.
- Top each uncut cookie with 1 teaspoon dulce de leche and a cutout cookie.