3 Ingredient Shortbread Cookie Sandwich w/ Dulce De Leche

These shortbread cookies are incredibly simple to make, requiring only three ingredients and 10 minutes of prep time. When they’re ready, they are sandwiched with a rich, delicious Dulce De Leche caramel filling that also takes just a few minutes to prepare. This recipe makes generous, substantial cookies, but you can easily adjust the size to your preference—just be sure to modify the baking time accordingly.

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper. If your baking tray is small, you might need two.

2. 2

   In a bowl, combine the softened butter and icing sugar. Mix until the mixture is smooth and well combined.

3. 3

   Add the flour and mix until the dough begins to come together. It will start out looking crumbly, but will form a rough ball once you use your hands to bring it together.

4. 4

   Dust your work surface lightly with icing sugar. Turn the dough out onto the surface and flatten it with your hand to a thickness of about 1cm (1/2").

5. 5

   Place a sheet of baking paper over the dough and use a rolling pin to gently roll it out to a final thickness of 0.5cm (1/4").

6. 6

   Using a 6.5cm (2.5") round cookie cutter, cut out as many rounds as you can. Use a large knife or an egg flip to carefully transfer the cookies to the prepared baking tray, as the dough is quite soft and may lose its shape if you pick it up.

7. 7

   Gather the excess dough into a ball and roll it out again to cut more rounds. This recipe should yield 16 cookies in total.

8. 8

   Bake for 15 to 18 minutes. The cookies are done when they are pale golden brown and the edges have just started to brown slightly. They may seem a bit undercooked, but they will continue to set on the baking tray as they cool.

9. 9

   Remove the baking tray(s) from the oven and let the cookies cool completely on the tray.

10. 10

    Once the cookies are cool, spread a generous dollop of Dulce De Leche on half of the cookies, then top with the remaining cookies to create a sandwich.

Recipe Notes

• Dough texture – The dough is quite soft, so it is important to use a large knife or egg flip to transfer the cut rounds from your work surface to the baking tray. Picking them up by hand may cause them to lose their shape.

• Alternative rolling method – You can also roll the dough out directly onto a sheet of baking paper that is the same size as your baking tray. Cut out the rounds, leaving space between them as if you were placing them on the tray. Then, remove the excess dough, ball it up, and repeat. Once all the rounds are cut, you can simply lift the baking paper with the cookies on it and place it directly on the tray. This method is slightly easier but may take a little longer overall.