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Dulce De Leche Bat Cookies

You will need an aspic cutter set to make the bat shape.

  • yield: Makes 18
Photography: Victor Schrager

Ingredients

  • 3/4 cup all-purpose flour, plus more for dusting
  • 1/4 cup unsweetened Dutch-process cocoa
  • 3/4 teaspoon coarse salt
  • 1/4 teaspoon baking powder
  • 2 tablespoons unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup packed light-brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 4 ounces semisweet chocolate, melted and cooled
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup plus 2 tablespoons dulce de leche (igourmet.com)

Directions

  1. Step 1

    Whisk together flour, cocoa, salt, and baking powder. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Beat in egg, yolk, chocolate, and vanilla. Reduce speed to low. Add flour mixture, and beat until just combined. Shape into a disk, wrap in plastic, and refrigerate 1 hour.

  2. Step 2

    On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out 36 rounds with a 2-inch cutter, and space 1 inch apart on parchment-lined baking sheets. Using an aspic cutter set, cut a triangle, point side up, in the center of half the cookies, and then use the half-moon cutter to make one "wing" on each side of the triangle. Refrigerate 30 minutes.

  3. Step 3

    Preheat oven to 375. Bake until set, 7 to 9 minutes. Let cool. Top each uncut cookie with 1 teaspoon dulce de leche and a cutout cookie.

Source
Martha Stewart Living, October 2007

Reviews (36)

  • 1 Nov, 2010

    ozzy can HAVE his bat and eat it too!

  • 31 Oct, 2010

    Thanks danikac for the info- I'll make my own Dulce de Leche for this recipe instead of the 'canned' method.

  • 30 Oct, 2010

    Hi , you can made your own Dulce de Leche , is just milk , sugar and baking Soda boiling 3 hours . There are many recipes on the web ( most of them in spanish) other way is searching in your neighborhood for a lat?ɬ?n grocery's store ( the best Dulce de leche is from Argentina or Uruguay) . There are two different type of commercial Dulce depend on its texture, one callef

  • 29 Oct, 2010

    Can anyone tell me for how long can these cookies stay fresh?
    Thank you

  • 9 Oct, 2010

    I would not recommend the method of cooking the canned sweetened condensed milk. The cans are lined with an epoxy that contains BPA which toxic. More and more studies are coming out showing the really detrimental effect BPA has on the health. And, when you subject the cans to heat, you increase the amount of BPA that is released from the lining. It's not safe AT ALL.

  • 27 Oct, 2009

    Where can I get dulce de leche? Can anyone help me out with this?

  • 11 Nov, 2008

    Judy1939, the reason I used the oven method is because the cans of sweetened condensed milk that we have in our grocery stores are the pull-tab variety, therefore, did not know of the boiling in the can process would be the same because the pull-tab cover is not completely sealed as a regular can.

    As to boiling canned preservatives, I have no qualms about that, I do it all the time.

  • 3 Nov, 2008

    Judy1939 never say never - especially if you have never tried a true culinary method. It actually is a pretty safe method of cooking in the can. Simmering not boiling, not removing or opening the can before it is at room temp - all common sense. I am going to assume that sealing jars of preserves in boiling water also scares you, and if so then by all means put something under the can - even a tea towel so that the can is never in direct heat, just as you would in preserving glass jars..

  • 3 Nov, 2008

    Judy1939 never say never - especially if you have never tried a true culinary method. It actually is a pretty safe method of cooking in the can. Simmering not boiling, not removing or opening the can before it is at room temp - all common sense. I am going to assume that sealing jars of preserves in boiling water also scares you, and if so then by all means put something under the can - even a tea towel so that the can is never in direct heat, just as you would in preserving glass jars..

  • 29 Oct, 2008

    I made these also. Very hard sticky dough (was a bit crumbly had to kneed it before rolling), but they tasted delicious. Chocolate flavour overpowered the Dulca de Leche though. I made the Dulce de leche in the oven in a glass foil-covered dish at 425 degrees for 1h40. Came out great!!!

    I would try the Dulce de Leche with a milder flavoured cookie next time!

  • 25 Oct, 2008

    Did anyone make these yet? I just did. The dough seemed really soft, but i put it in the fridge for the one hour. The dough was firm was rolling the dough, but when i was taking the cookie cutter out and the circle the round was stuck to tmy parchment paper. way too sticky. did anyone else have this problem?

  • 19 Oct, 2008

    You can purchase Dulce de Leche at any supermarket that carries President's Choice products (in Canada). It is delicious!

  • 17 Oct, 2008

    In the northern part of the philippines they call it 'Dulce sadot' meaning lazy sweet bcoz you only watch the water. they would normally just scoop a tablespoon on the can of this sweet caramel......ymmmy. let the can of condensed milk be covered with water at all times and boil for 3hrs for a creamed result, but less for a liquid cream result.
    Enjoy the lots of sugar overload.

  • 16 Oct, 2008

    One of Martha's Christmas cookie magazines gave a recipe for Dulce de Leche where you simply cook sweetened condensed milk in a double boiler. It takes a long time, but is perfectly safe. Or check the Hispanic food section of your grocery store for jarred dulce de leche.

  • 16 Oct, 2008

    One of Martha's Christmas cookie magazines gave a recipe for Dulce de Leche where you simply cook sweetened condensed milk in a double boiler. It takes a long time, but is perfectly safe. Or check the Hispanic food section of your grocery store for jarred dulce de leche.

  • 16 Oct, 2008

    I'm sure you could use a stencil (or make your own) of a bat, cat, whatever and then dust with powdered sugar on top?

  • 16 Oct, 2008

    Yes!! You can buy a can of Dulce de Leche, it is made by Nestle. You can find it at Wal-Mart in the Spanish section. Good luck!

  • 16 Oct, 2008

    For those who do like the can method, though, I've had no problem with boiling the OPEN can in water. I does take a long time, but it's safer and you can keep stirring to check the consistency. Of course, the water has to be at a lower level.

  • 16 Oct, 2008

    I don't see why I couldn't just make my own caramel with sugar and butter----like I always do? _Dulce de leche_ translated literally would be "sweet milk" that's true, but basically, it's Spanish for "caramel".

    A set of aspic cutters sounds a little out of my budget. I like the look of the bat on here, though. I'm wondering if there's a cheaper way to achieve that look.

  • 16 Oct, 2008

    UMMMM, Maybe you can buy the Dulce de leche, maybe in a spanish store or somthing like that..I don't know

  • 16 Oct, 2008

    Why would this site not give safe instructions for making dulce de leche as part of the recipe. Irresponsible of marthastewart.com, especially since some methods are dangerous.

  • 16 Oct, 2008

    For anyone that is in Canada, Presidnet's Choice product line carries an amazing Dulce de Leche...tha sohuld save some time. Totally yummy!

  • 16 Oct, 2008

    Sorry I didn't read all the comments regarding the making of the dulce....but is there an easier way than boiling a can for 3 hours?

  • 16 Oct, 2008

    You have to make 2 holes in top of can (one on each side) either with a bottle oppener or a nail. Take paper off can. Fill up water to 1 inch of top of can and simmer for 2 to 4 hours depending on consistency you like (2 hours is creamier; 4 hours is for spreading on cookies, toast, etc.). Keep water at 1 inch from top of can during the process. Some cover the can with foil, but not necessary. Just watched a video about it and it seems pretty easy to me....will definitely try it!

  • 16 Oct, 2008

    I guess I am a bit confused. How do you make the Dulce de Leche part?

  • 16 Oct, 2008

    Ok...what size aspic cutter should you use? 1/2"?

  • 16 Oct, 2008

    Oh wait...I didn't read the instructions...I see you use two different shapes for the bat...sorry!

  • 16 Oct, 2008

    Where can I find the aspic set with the bat cutout?

  • 16 Oct, 2008

    NEVER cook Condensed Milk in the can in water. People used to do this years ago and many of them suffered from extreme burns when the cans blew open from the pressure. Please, don't put yourself or family at risk.

  • 16 Oct, 2008

    How about Nutella instead of the dulce de leche, YAHOOOOOOOOOOo

  • 16 Oct, 2008

    Dulce de leche is literally, in Spanish, Sweet Milk. In South America it's sold by street vendors and eaten with a little spoon like caramel in a bowl.

  • 2 Oct, 2008

    Dulce de leche can also be made by cooking sweetened condensed milk in a double boiler, stirring often until the condensed milk turns a caramel colour. I prefer the flavour of the cooking in the can method, and would also suggest cooking more than one can at a time. It is addictive and you will find many uses for it - spreading on a cheese cake.

  • 2 Oct, 2008

    Dulce de leche is basically caramel that is very simple to make. Take a can of sweetened condensed milk and place the CLOSED can into a pot of water - cover at least by 3 times. Bring the pot of water to simmer(tiny bubbles)simmer your can for 3 hours. Turn off the heat allow to cool, remove from from water and allow to completely cool - even over night...do not try to open the can before it has cooled.

  • 23 Sep, 2008

    what exactly is dulce de leche

  • 4 Sep, 2008

    I made these cookies, but instead of a window cut out I just sandwiched the dulce de leche between two halloween shaped cookies (I used bats and cats). They were quite involved to make, but tasted amazing. I was very proud to give them as gifts. I found dulce de leche in a can in the Mexican section of my local grocery store.

  • 16 Dec, 2007

    These cookies are absolutely delicious! I made tiny pumpkin shaped cut out cookies and filled them with the dulce de leche. The dulce de leche is a little hard to find, but well worth the extra effort!