Pan Dulce Polvorones {Mexican Shortbread Cookies w/ Rainbow Sprinkles

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3. Preheat oven to 350 degrees F (177 C) with the rack in the middle of the oven. Line two baking sheets with parchment paper. 4. On a lightly floured surface, roll out the dough until it is about 1/4 inch (.6 cm) thick. Using a lightly floured 2-inch (5 cm) round cookie cutter, cut out rounds.

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Add vanilla extract and egg yolks and mix for 1 minute longer, scraping the sides of the bowl to ensure even mixing. Fold in flour, cornstarch, baking powder, and salt. Divide the dough into two portions and tightly wrap with plastic wrap. Place in the refrigerator to chill for 30 minutes to 1 hour.

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In a medium bowl, cream butter and sugar with an electric hand mixer. Add the egg yolk, lemon zest, and brandy. Beat until smooth and fluffy. In a separate bowl, mix cornstarch, flour, and baking powder. Sift the dry mixture into the butter mixture and beat over low speed until the mixture looks like even, wet crumbs.

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Place cookie tray in the fridge or freezer for 15 minutes so the butter in the cookies can harden up and get solid before you bake. Meanwhile, pre-heat the oven to 350 Fahrenheit. Pipe some dulce de Leche on the center of each cookie, or use a spoon to scoop some dulce de Leche in the center of each cookie.

Pan Dulce Polvorones {Mexican Shortbread Cookies w/ Rainbow Sprinkles

Step 3: Bake the Cookies. Bake the cookies at 350 degrees for 11 to 13 minutes until the bottoms are slightly browned. Then removes the cookies and place them on a wire rack to cool. Enjoy! Hint: Don't overfill your divot when adding the dulce de leche. You don't want it to ooze over the edges while the cookies bake.

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Preheat oven to 350°F and line a baking sheet with parchment paper. Remove the chilled cookie dough from the refrigerator and cut out the cookies using a 2 ½-inch round or fluted cutter. Place the dough rounds on th prepared baking sheet and bake for 12 to 15 minutes, until the edges are a bit golden.

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Instructions. Preheat your oven to 175°C/350°F. In a medium-sized bowl, cream together the butter and sugar until the mixture is nice and fluffy. Mix in the dulce de leche and vanilla until smooth. Add the egg and mix until incorporated.

Pan Dulce Polvorones {Mexican Shortbread Cookies w/ Rainbow Sprinkles

Directions. Mix flour, 1/2 cup confectioners' sugar, cornstarch, and salt together in a bowl. Beat butter with an electric mixer in a separate bowl until soft and fluffy. Mix in white sugar and vanilla until well combined. Add dry ingredients to wet ingredients in 3 batches, beating until just blended after each addition.

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SWIRL THE BATTER. Mix again on low just a few times so the dulce de leche forms ribbons through the batter. Stop after about 3-5 rotations. Use the same cookie scoop you used for the dulce de leche to drop rounded balls of the dough onto your prepared baking sheet. Just be aware that the dough will be sticky.

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Place them on a baking tray and bake for 12 to 15 minutes or until the edges are a bit golden. Let them cool before you begin adding the dulce de leche. Soften the dulce de leche to room temperature and mix with a spoon until it is soft and will work to spread over cookies. Fill a piping bag ¾ full with dulce de leche.

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Instructions. In a large bowl with a hand or a stand mixer, cream butter and powdered sugar until smooth. Add vanilla and salt, then mix until smooth. Add flour, 1 cup at a time, mixing between each addition until completely mixed. If dough is too sticky to roll at this point, chill for 20 minutes.

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Chocolate Dulce de Leche Cookies: Add in 100g melted dark (bittersweet) chocolate into the dulce de leche for a tasty twist on the original. Dulce de Leche Thumbprint Cookies: Roll the dough into balls, then push your thumb into the cookie to create an indent. Refrigerate the dough, bake and then spoon or pipe filling into each indent.

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Squeeze dulce de leche into each indentation until level with top of cookie. STEP 6. Divide reserved 1/4 cup dough into 24 pieces. Cover dulce de leche on each cookie with piece of dough, smoothing to seal. STEP 7. Bake 9-11 minutes or until edges are lightly browned. Let stand on cookie sheet 1 minute. Remove to cooling rack; let cool 5 minutes.

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Beat in the eggs and vanilla until evenly combined. Add the flour. Begin by adding the flour ½ cup at a time, folding the dough together until it's all combined before adding more. Continue to knead with your hands for at least 5 minutes, or until the dough is no longer sticky or crumbly and holds together well.

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Add the eggs, egg yolks and vanilla extract and beat until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Add to the butter mixture and stir until the dough comes together. Divide in half and wrap each half in plastic wrap. Chill for 1 hour, or until firm enough to roll.

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Bake your cookies for 15 minutes or until the bottom starts developing a golden color. (They will still be soft on the top! Don't worry!) Let the cookies cool and set for at least 30 minutes. Add the desired amount of dulce de leche to half of the cookies and sandwich them with the remaining cookies.