ReadyMade: Instructions for everyday life

Issue 46
The Food Issue
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Make wine crate cabinets
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Dulce Cookies

These cookies are little for a reason—they are seriously rich. Look for 2- to 3-inch cutters shaped like stars, bells, or fluted circles.

by Sharlene Breakey

Photos by Kathryn Gamble & Rick Lozier

Kristy Greenwood doesn’t like dwelling on the “C” word, but she does credit it with transforming her life. “I never would have been brave enough to start my own business if I hadn’t had cancer,” she says. “It just made sense to me to do something that spreads the love as easily as cookies do,” says Greenwood, who bakes with dog Zeke and four cats nearby. Now it’s your turn to pass it on.

    1. In a very large mixing bowl beat butter, cream cheese, and salt with an electric mixer on medium to high speed for 30 seconds. Add sugar, cinnamon, and nutmeg and beat until fluffy. Beat in egg yolks and vanilla. Beat in as much flour as you can with the mixer, then stir in any remaining flour. Divide dough into three portions; shape into discs and wrap in plastic wrap. Cover and chill for 2 hours.

    2. Preheat oven to 350°F. On a lightly floured surface, roll one-third of the dough at a time until slightly less than ¼ inch thick. Using a 2- or 3-inch cutter, cut dough into desired shapes. Place 1 inch apart on a parchment-lined cookie sheet. In a small bowl beat egg whites and water until combined; brush on half of the cookies and sprinkle with sugar.

    3. Bake for 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Transfer to wire rack and let cool.

    4. Spread bottom sides of half of the cookies with about 1 teaspoon Dulce de Leche; top with remaining cookies, bottom side down. Filled cookies may be kept overnight in refrigerator. Unfilled cookies may be stored at room temperature up to 3 days or frozen for up to 3 months.

Prep takes 72 minutes, plus 2 hours to chill. Makes: 4½ dozen sandwich cookies (9 dozen single cookies).

Dulce de Leche Sandwich Cookies

ingredients

    • 1 c unsalted butter (2 sticks), softened
    • 6 oz cream cheese, softened
    • 1 tsp kosher salt or ½ tsp sea salt
    • 2 c sugar
    • ½ tsp cinnamon
    • ¼ tsp ground nutmeg
    • 2 egg yolks
    • 2 tsp vanilla
    • 5 c all-purpose flour
    • 2 egg whites
    • 1 tsp water
    • Coarse or raw sugar
    • One 13.4-ounce can Dulce de Leche