Tuesday, February 21, 2012

Day 22: Dulce De Leche Cookies by Michelle Giroux

The first COD (Cookie Of the Day) guest blogger is my cousin, Michelle. Michelle is as caring as they come. A kindergarten teacher currently due any day with her second child, she took time out of her busy schedule to bake these delicious cookies. Michelle has one of those infectious laughs and you cannot help but have a wonderful time when you are with her. Below is a picture of Michelle, Theresa (future guest blogger and just as awesome) and me at our cousin's wedding along with our husbands.

Kevin and Theresa, Stephanie and Adam, and David and Michelle :)

I hope you enjoy her blog as much as I did!!!

This summer my brother went to visit his girlfriend Barbara and her family in Brazil.  He had a wonderful time meeting her family, seeing the beautiful sights of Brazil, and enjoying the great food of Brazil, especially the sweets.  A favorite in Brazil is a spread called dulce de leche.  In Brazil people put dulce de leche on fruit, ice cream, anything you want to add a little sweetness.  David brought this traditional treat back with him as a gift from Barbara’s family. 

When Barbara came to visit us in Michigan, I wanted to make something to share with her that would bring her a little closer to home.  This recipe was found in the food section of the Detroit Free Press.  They are really easy to make.  The spread in the middle, dulce de leche, can be found in the baking or ethnic aisle of most grocery stores (unless your lucky enough to know a great family in Brazil!)

 Dulce De Leche Cookies
(recipe from the Detroit Free Press)

¾ cup unsalted butter, softened
1 cup sugar
¾ cup Dutch process cocoa powder
1 tsp cinnamon
¼ tsp salt
1 egg
1 ½ tsp vanilla
1 ¼ cup all-purpose flour
1 can (13.4 ounces) dulce de leche

Beat butter with a mixer on high for 30 seconds.
Add sugar, cocoa powder, cinnamon and salt.

Beat in egg and vanilla.  Slowly add flour.
Divide the dough in half, cover and chill for 1 hour or until dough is easy to handle.

Shape each half into cylinder about 2 inches in diameter.  Wrap each cylinder separately and chill for 4 hours (or until firm enough to slice). 

Preheat oven to 325 , line baking sheet with parchment paper

Cut rolls into ¼ inch slices.  Place 1 inch apart of baking sheets.  Bake 12-14 min or until the edges are firm.  Cool for 2 min on baking sheet, then on wire rack until completely cooled. 

Spread the dulce de leche on one side of half of the cookies.  Top with the remaining cookies, pressing together lightly to make a sandwich. 

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