Showing posts with label dulce d'leche. Show all posts
Showing posts with label dulce d'leche. Show all posts

Thursday, December 23, 2010

Dulce D'Leche Goat Cheese Cookies

Since I have been working hard all week on edits of Lost and Fondue, (and I'm done...and now it's on to the holidays...) I needed a break and that meant baking cookies!

I know Krista just had a cookie contest and Cleo just shared her beautiful Pfeffernusse cookies, and you might be cookie'd out, but I adore cookies. Making cookies is therapeutic for me. I love mixing the dough. I love the aromas of the spices that go into them.

I love the aromas that emanate from my oven. The house smells great for days. I enjoy how my dog hovers nearby while I bake. He knows he'll get a biscuit when I get my first cookie. [If I eat, he eats. We graze all day. That's just our way.]

The next best thing about cookies are that they can be an incentive. If I write 50 pages...it's cookie time. If I edit 100 pages...cookie time. You know the drill. Set a goal; reward yourself. The system has worked for me for years.

My grandmother's basic sugar cookie recipe is the absolute best (BEST), and I'll share that one soon, but this week, I'm inspired by a recipe I found in the newspaper. It's a shortbread cookie, stuffed with Dulce d'leche filling and melt-in-your-mouth fabulous. There are two ways to make it--with goat cheese and without. I tweaked the recipe to suit my tastes.

*By the way, our very own Julie Hyzy taught me how to make the Dulce d'leche. I've linked her delicious recipe below (It is on our MLK site)!


Back to the filling...I kid you not. Goat cheese!


Here's the recipe -- both regular and gluten-free.

To my gluten-free buddies, I was surprised how well these cookies turned out. They are crispy and my regular eaters couldn't tell the difference at all! I think it's the pecans that are thrown into the mix.

The dough freezes well, too. So you can make half a recipe, freeze it, and bring it out again when you have a party.
(If...you can talk yourself into not eating the whole batch!

Good luck there.)






GLUTEN-FREE ingredients - DULCE D'LECHE GOAT CHEESE COOKIES

(makes 2 dozen “single” cookies; 12 sandwiches)

1 stick butter, melted

1/4 cup brown sugar, packed

1/8 cup confectioners’ sugar

1 large egg yolk

1 cup gluten-free flour

1 teaspoon Xanthan gum

3 Tablespoons pecans, chopped fine

2 ounces goat cheese

3 ounces dulce de leche

EXTRA powdered sugar for dusting


REGULAR ingredients - DULCE D'LECHE GOAT CHEESE COOKIES

(makes 2 dozen “single” cookies; 12 sandwiches)

1 stick butter, melted

1/4 cup brown sugar, packed

1/8 cup confectioners’ sugar

1 large egg yolk

1 cup flour

3 Tablespoons pecans, chopped fine

2 ounces goat cheese

3 ounces dulce de leche

EXTRA powdered sugar for dusting


DULCE D'LECHE INSTRUCTIONS - MAKE AHEAD - IT'S EASY:

DULCE DE LECHE: Easy homemade: Take a can of condensed milk. Pop two holes in the top. Place the can in a deep pan of hot water. Do not have the water cover the holes! Bring water to a boil. Turn the heat down to simmer and cook for 2 hours. Remove the can and let the can cool. Remove the top and you have Dulce de leche (caramel).

BAKING INSTRUCTIONS FOR EITHER VERSION OF THE COOKIE:

Preheat oven to 350 degrees.

In medium-sized bowl, whisk butter and sugar, about 2 minutes. Add the yolk and whisk. Fold the flour (and Xanthan gum for gluten-free) into the bowl. It will become moist and clump together. (It will not be as smooth as regular cookie dough. Stir in the pecans.)

Roll the dough into a ball and then, on wax paper, roll it into a log/roll about 8-10 inches long. Wrap the log and twist the end of the wrap. Refrigerate (at least 2 hours or overnight).

Remove dough from refrigerator and unwrap. On a cutting board, slice off the ends (you may still cook these, but don’t use for “sandwiches” - good tasting slices). Slice the log into 24 slices. They will be thin.

Place the slices ½ inch apart on baking sheets. Put the baking sheet (s) in the oven. Rotate the sheets after about 6 minutes. Bake cookies for a total of 12-14 minutes, until golden brown. Let cool. [ROTATING IS KEY]

While the cookies are cooking, warm the dulce d'leche over low heat. Don’t let it bubble. Remove from heat and add the goat cheese. Stir until well mixed. Cool.

Sandwich a teaspoon of the dulce mixture between 2 cookies and dust with powdered sugar.

These cokies may be eaten single, with just powdered sugar, and no dulce d'leche. Like a tea cookie. They may also be dipped into caramel sauce...fun for the chef.


Julie Hyzy's Caramel Apple Dip - She makes dulce d'leche for the dip and it's fabulous! CLICK THE NAME OF THE RECIPE FOR THE LINK.

* * * * * * * *

Now...for a Christmas treat...who among you write out there? I'm not talking just mysteries. Do you write poetry, write in a diary, do you blog, do you write scientific journals? Do you write thank you notes?

Share what you write in a comment. I'm giving away 1 free copy of THE LONG QUICHE GOODBYE today to a commenter as a thank you for all the good wishes throughout the year!

If you've read the book already, you can give it to a friend!

C'mon, leave a comment. :)

Happy holidays!!!

PS. Yoo-hoo to winner, Ashley, from last Sunday's giveaway for our guest blogger Janet Rudolph. You have not contacted me yet. You need to send me your snail mail address by this coming Monday or I'll have to pick another winner. Email me at avery (at) averyaames (dot) com.


And last but not least...a sneak preview of book two: Lost and Fondue is up on my website. Check it out at AVERY AAMES.

While you're there, sign up for the mailing list and you'll be included in future contests coming up to promote Lost and Fondue.