Growing up in Latvia, these cookies filled with dulce de leche are the most delicious ones that my Mom and I made together. Walnut cookie molds can be found online.
Ingredients
- butter: 0.5 cup (softened)
- white sugar: 0.33333 cup
- egg, lightly: 1 piece (beaten)
- vanilla extract: 0.5 tsp
- all-purpose flour: 1 cup
- salt: 0.25 tsp
- dulce de leche: 1 can (13.4 ounce can)
Metric Conversion
Stages of cooking
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Beat butter and sugar with an electric mixer until fluffy. Mix in egg and vanilla extract. Add flour and salt and mix until just incorporated; overmixing will make the dough too stiff. Cover the dough with plastic wrap. Refrigerate for 30 to 60 minutes, or up to overnight.
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Preheat the oven to 375 degrees F (190 degrees C).
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Press about 1 teaspoonful of the chilled dough into the bottom and up the sides of each walnut-shaped mold. Place the molds on a baking sheet.
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Bake in the preheated oven until browned around the edges, 12 to 18 minutes. Cool for a few minutes. Lightly tap on the bottom of the mold to pop out the cookies. Let cool until easily handled.
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Spoon some dulce de leche onto the bottom of each cookie and sandwich the halves together.
