I am a lover of Latin cuisine, so much so that one of my favorite flavors to work with is dulce de leche. This delicately sweet cookie is reminiscent of a shortbread cookie because of its buttery, crumbly texture. It serves as a perfect end to a meal, accompanied with some cafe con leche.

Makes 24 cookies


  • 1/2 pound (2 sticks) cold, unsalted butter, cubed
  • 3/4 cup confectioners' sugar, plus more for dusting
  • 2 cups all-purpose flour
  • 1 tsp. vanilla extract
  • Pinch of kosher salt
  • 2 1/2 Tbsp. dulce de leche (available at most supermarkets)


Preheat the oven to 350°. Line a baking sheet with parchment paper.

Using a food processor fitted with the plastic blade, combine the butter and 3/4 cup confectioners' sugar and pulse until the mixture has a pebbly texture. Add the flour, vanilla, salt and dulce de leche. Continue to process the mixture until a dough forms. Scoop out the dough by tablespoons and roll into balls. Space the balls 1 1/2 to 2 inches apart on the baking sheet. Bake until golden brown, about 10 minutes; rotate the pan front to back halfway through.

Transfer the cookies to wire racks to cool. Dust the cooled cookies with confectioners' sugar. Store the cookies in an airtight container at room temperature for up to 1 week.

Copyright © 2013 by Heather Bertinetti from Bake It, Don't Fake It! by Heather Bertinetti, published by Rachael Ray Books imprint of Atria Books, a division of Simon & Schuster, Inc.

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