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Caravan cookies

By November 7, 2018 Recipes

Making sweet things is a deliberate act in a time of sour headlines. Because most of us hail from somewhere else, I’m sharing this Mexican cookie recipe for all who require distraction. Adapted from Mary Ann Dwyer’s delicious collection, these chocolate sandwiches with a hint of spice are filled with dulce de leche.

What you need:

  • 1 cup all-purpose flour

  • ½ cup unsweetened good quality cocoa powder: I use Ghiradelli

  • ½ tsp. kosher salt

  • ½ tsp. baking soda

  • ½ tsp. ground cinnamon

  •  tsp. cayenne powder: don’t skip this, it’s crucial

  • ½ cup one stick unsalted butter at room temperature

  • 1 ½ cups granulated sugar plus additional for sprinkling

  • 2 extra large eggs at room temperature

  • 1 tsp. pure vanilla extract

  • 1 300ml can dulce de Leche*

What you do:

  1. Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper. Set aside.

  2. In a medium bowl, whisk together flour, cocoa powder, salt, baking soda, cinnamon and cayenne. Set aside.

  3. In mixer, cream together softened butter and sugar on medium speed. Add eggs, one at a time, then vanilla and mix until well blended.

  4. Reduce speed to low and gradually add flour mixture.

  5. Using a small ice cream scoop (1 1/2 inch) drop dough 2 inches apart onto prepared sheet. Sprinkle tops with additional granulated sugar.

  6. Bake for 13-15 minutes. Cookies should be on the soft side. Don’t overcook. Repeat with each sheet. This recipe makes enough for 14 sandwiches.

  7. Remove from oven and cool on wire racks.

  8. To assemble cookies: Spread a heaping tablespoon of dulce de leche filling on the bottom of one cookie and top with another cookie, sandwiching together.

* You can find this in baking section of most supermarkets, but it’s easy enough to make your own with one can of sweetened condensed milk. Set the can on its side in a large pot (I used my Dutch oven) and cover with water. Bring the water to simmer and let it simmer for 2 hours. Keep an eye on it as you don’t want the water to boil as the can may explode. After two hours, remove the can with tongs and let it cool down on a wire rack. The fun part comes next: pour out the delicious dulce de leche into a bowl and spread a generous tablespoon or so on one half of the cookies and then smush them together.


More cookies:

from three years ago:
Looks good but does it schmeck?

from four years ago:

The Sweetest kiss

Cranberry Caramel Shortbread

from five years ago:

Prep the Elves!

Need more? Look for more yummy cookie recipes in my food memoir, with love and sugar, available here for a limited time only. 

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