These caramel cookie sandwiches bring back memories of the treats my aunt used to make in Guadalajara, which my father would bring home. The recipe pairs tender shortbread cookies with homemade cajeta, a goat's milk caramel, for a holiday favorite. With a yield of 26 sandwich cookies, they require some time but are well worth the effort.
Info
- Cook time: 1 hour 30 minutes
- Total time: 4 hours 20 minutes
- Yield: 26 cookie sandwiches
Ingredients
Shortbread Cookies
- 2 cups cornstarch
- 1 1/2 cups all-purpose flour, plus additional for dusting
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 sticks (1 cup) unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 2 tablespoons brandy
- 1 tablespoon vanilla extract
- 4 large egg yolks
- Powdered sugar, for dusting
Mexican Cajeta
- 1 quart goat milk (or use regular whole milk; see Cook's Note)
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1 whole vanilla bean, split and with seeds, optional
- 1/2 teaspoon baking soda
Instructions
- Make the shortbread dough: In a medium bowl, whisk together the cornstarch, flour, baking powder, baking soda, and fine salt until combined; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and granulated sugar. Beat on medium speed, scraping down the sides with a rubber spatula as needed, until the mixture is light and fluffy, about 3 minutes. Add the brandy, vanilla, and egg yolks and mix until just combined, about 30 seconds.
- Reduce the mixer speed to low and gradually add the flour mixture, mixing until the flour is fully incorporated. Continue mixing for about 1 minute.
- Divide the dough into 2 equal portions. Place each portion on a separate piece of plastic wrap, shape into a smooth disk, and wrap tightly. Refrigerate for at least 1 hour.
- Bake the cookies: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Unwrap one piece of dough and place it on a lightly floured surface. Roll the dough to about 1/4 inch thick. Using a 2-inch round cutter (plain or fluted), cut out about 20 circles and transfer them to the prepared baking sheets. Bake on the middle rack, in 2 batches if necessary, until the tops are golden brownish, 12 to 14 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes. Repeat the rolling, cutting, and baking process with the second dough piece, for an additional 20 cookies. Reroll the scraps once, cutting out 12 more circles, and bake.
- Make the Mexican cajeta: In a large, heavy-bottomed pot, stir together the milk and sugar. Add the vanilla extract, salt, and vanilla bean pods and seeds, if using. Bring to a boil over medium-high heat while stirring constantly, 6 to 8 minutes.
- When the milk comes to a boil, remove from the heat and add the baking soda. The milk will become frothy and rise. Keep stirring the mixture. Return the pot to the stove over medium heat. Cook at a low simmer, stirring frequently to prevent the sauce from sticking to the bottom of the pan. Adjust the heat as needed to maintain a low simmer. After 15 minutes, the mixture will be light golden brown. Remove the vanilla pods if using and continue cooking until the mixture is a rich brown and reduced to about 1 1/2 cups (it will resemble a thick caramel sauce at this point), about 30 additional minutes. Remove the sauce from the heat and allow it to cool completely, about 20 minutes.
- Assemble the sandwiches: After the cookies and cajeta have cooled, flip half of the cookies upside down and gently spread about 2 teaspoons of the cajeta on each one (if the cajeta is too thick to spread easily after cooling, microwave it briefly to warm it up and loosen it enough to spread). Place another cookie bottom-side down on top of the cajeta on each and press to create a sandwich. Dust the cookies with powdered sugar before serving. Enjoy!
Notes
The cajeta will take longer to cook if using regular whole milk instead of goat milk.
