This morning I decided to stuff some chocolate cookies with dulce de leche — the kind I can buy at the grocery store….not the fancy, authentic type from Argentina. It’s made with milk from a cow, not a goat……like cajeta. I don’t care for goat products.
The recipe I used for the dough is called Mexican Chocolate Ice Box Cookies. I got it from Lindsey’s Luscious. It’s an old Maida Heatter recipe which gets a kick from cinnamon and cayenne pepper. The dough is the kind you roll into a log and store in the icebox, which is nice because you can cut off exactly how much you want and bake as many cookies as needed. This morning, I only cooked up a few. I stuffed three of them with dulce de leche (see directions below) then added about a minute to the baking time. I also chilled the cookies so the dulce de leche wouldn’t be too gooey.
Here’s a picture of the finished cookie. You can’t really see the dulce de leche in the photo, but you’ll definitely taste it in the cookies. I really liked these better with the dulce de leche because it tamed the heat. These cookies are very spicy. Really.
Also, mine are very dark because I used Hershey’s Dark Chocolate Cocoa powder.
Maida’s Mexican Chocolate Icebox Cookies
1 1/2 cups flour
3/4 cup quality Dutch-process unsweetened cocoa
3/4 teaspoons ground cinnamon
1/2 teaspoons cayenne
1/4 teaspoon salt
1/4 tsp freshly ground black pepper
1 cup sugar
1 1/2 teaspoons vanilla extract
12 tablespoons cold unsalted butter, cut into small pieces
Whisk the flour, cocoa, cinnamon, cayenne, salt, and pepper together in a medium bowl and set aside.
Put sugar, vanilla, and egg into a large bowl and beat with an electric mixer on high speed until thick and pale, about three minutes. Add butter and continue to beat on high speed until smooth, about three minutes more. Using your fingers work flour mixture into butter mixture until dough is just combined. Divide dough in half and roll each half into a 9-inch log. Wrap each log in parchment paper, twisting ends tightly to make a uniform cylinder. Freeze dough logs for at least eight hours and as long as overnight.
Preheat oven to 350° F. Unwrap dough and slice each log into rounds 1/3-inch thick. Place rounds one inch apart on parchment paper-lined cookie sheets. Bake cookies until slightly puffed and tiny cracks appear on surface, about eight minutes. Transfer cookies to a rack to let cool. Makes about four dozen cookies.
To make the dulce de leche cookies, follow recipe as above, but instead of freezing dough, chill in refrigerator. Slice rounds as directed, but flatten rounds and scoop a generous 1/4 teaspoonful (which is really about a half teaspoon) ball of dulce de leche in the middle of one round. Lay a second round over dulce de leche, pinching edges tightly and smoothing out and rolling gently between balls to make a smooth mound. Bake for 9 minutes.