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Mexican Chocolate Icebox Cookies with Dulce de Leche Filling Recipe

September 26, 2018

Mexican Chocolate Icebox Cookies with Dulce de Leche Filling-Submitted by Anna Reed

 

Yield: 24 sandwiches 

 

Ingredients:

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 3/4 cup Dutch-process cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 1 1/4 cups all-purpose flour
  • 1/2 cup dulce de leche* (recipe below) DO NOT SUBSTITUTE DULCE DE LECHE ICE CREAM TOPPING! 

Directions: 

  1. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, cocoa powder, cinnamon, salt, and cayenne pepper. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
  2. Divide dough in half; cover and chill for 1 hour or until dough is easy to handle.
  3. Shape each portion of dough into a 6-inch-long roll about 1-3/4 inches in diameter. Wrap rolls in plastic wrap or waxed paper, and chill about 4 hours or until dough is firm enough to slice.
  4. Preheat oven to 325 degrees F. Line cookie sheets with parchment paper. Cut rolls into 1/4-inch-thick slices. Place slices 1 inch apart on prepared cookie sheets.
  5. Bake for 12 to 14 minutes or until edges are firm. Cool on cookie sheets for 2 minutes. Transfer cookies to a wire rack; cool.
  6. Spread dulce de leche on the bottom sides of half the cookies, using a rounded teaspoon of dulce de leche on each cookie. Top with remaining cookies, bottom sides down, pressing together lightly to make sandwiches.
  7. Store between layers of wax paper in the fridge for a few days.

 

*Dulce de leche* 

  • 1 (14 oz) can of sweetened condensed milk, label removed

Directions:

  1. Place the can on its side in a large pot. Fill the pot with room-temperature water, making sure the water level is at least 2 inches above the can.
  2. Set pot over high heat and allow to come to a simmer. Reduce heat and simmer for 2 hours for a lighter caramel, and up to 3 hours for a darker caramel; check the pot every 30 minutes to ensure the water level stays above the can by at least 1 inch, adding boiling water as necessary to top it up.
  3. Using a pair of tongs, remove the can from the water and set on a wire rack to cool to room temperature (important: do not attempt to open the can while still hot, which can cause pressurized hot caramel to spray dangerously. HOT & STICKY!!).