Introduction
Welcome to a delightful 20-minute recipe for Quick Dulce de Leche–Filled Cornstarch Cookies! This recipe combines the rich flavors of dulce de leche with the lightness of cornstarch cookies, creating a perfect treat for any occasion. Whether you’re a novice baker or a seasoned pro, these cookies are easy to make and guaranteed to impress your friends and family. Let’s dive into the details of how to make these delectable cookies in no time!
Ingredients
To make these Quick Dulce de Leche–Filled Cornstarch Cookies, you will need the following ingredients:
1 cup cornstarch
1/2 cup all-purpose flour
1/2 cup unsalted butter, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 cup dulce de leche
Additional powdered sugar for dusting
Steps
1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
3. Add the vanilla extract and mix well.
4. Sift in the cornstarch and flour, and mix until a soft dough forms.
5. Take small portions of the dough and roll them into balls. Flatten each ball with your palm and make an indentation in the center.
6. Spoon a small amount of dulce de leche into the indentation of each cookie.
7. Place the filled cookies on the prepared baking sheet and bake for 12-15 minutes, or until the edges are lightly golden.
8. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Variations
Feel free to get creative with this recipe! Here are some variations you can try:
– Add a sprinkle of sea salt on top of the dulce de leche before baking for a sweet and salty flavor contrast.
– Mix in some finely chopped nuts or chocolate chips into the cookie dough for added texture.
– Drizzle melted chocolate over the cooled cookies for an extra decadent touch.
Tips
– Make sure your butter is softened but not melted to achieve the right cookie texture.
– If you don’t have dulce de leche, you can use caramel sauce as a substitute.
– Dust the finished cookies with powdered sugar for a beautiful presentation.
– Store the cookies in an airtight container at room temperature for up to a week.
Conclusion
These Quick Dulce de Leche–Filled Cornstarch Cookies are a delightful treat that is perfect for any occasion. With just a few simple ingredients and minimal effort, you can create a batch of these delicious cookies in no time. Whether you enjoy them with a cup of coffee or as a sweet snack, these cookies are sure to be a hit with everyone. Give this recipe a try and indulge in the heavenly combination of dulce de leche and cornstarch today!
FAQs
Q: Can I freeze these cookies?
A: Yes, you can freeze the baked cookies in an airtight container for up to 2 months. Let them thaw at room temperature before serving.
Q: Can I use margarine instead of butter?
A: While butter provides the best flavor, you can use margarine as a substitute. Just make sure it’s softened before creaming with the sugar.
Q: How can I make these cookies gluten-free?
A: You can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free. Ensure all other ingredients are also gluten-free.
20-Minute Recipe: Quick Dulce de Leche–Filled Cornstarch Cookies
Delightful cornstarch cookies filled with creamy dulce de leche, perfect for any occasion. These cookies are easy to make and guaranteed to impress friends and family.
Ingredients
-
1 cup cornstarch
-
1/2 cup all-purpose flour
-
1/2 cup unsalted butter, softened
-
1/2 cup powdered sugar
-
1/2 teaspoon vanilla extract
-
1/2 cup dulce de leche
-
Additional powdered sugar for dusting
Directions
-
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
-
In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
-
Add the vanilla extract and mix well.
-
Sift in the cornstarch and flour, and mix until a soft dough forms.
-
Take small portions of the dough and roll them into balls. Flatten each ball with your palm and make an indentation in the center.
-
Spoon a small amount of dulce de leche into the indentation of each cookie.
-
Place the filled cookies on the prepared baking sheet and bake for 12-15 minutes, or until the edges are lightly golden.
-
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
