Aged Gouda Sandwich Cookies
Sweet and a little savory, these cookies play off the salty caramel flavors of aged gouda. Pair with bourbon or sweet vermouth for dessert.
- 1 cup unsalted butter (2 sticks), room temperature
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 6 ounces aged Gouda, finely grated (try L’Amuse Gouda)
- 1 ¾ cups all-purpose flour, sifted
- 13.4 ounce can dulce de leche
- 1 cup dark chocolate chips, melted
- ►Cream butter, sugar, and salt together using an electric mixer fitted with paddle attachment. Add
- Gouda and flour into mixing bowl a little at a time on low speed until dough just comes together. Shape dough into a disc. Wrap and chill for 30 minutes.
- ►Heat oven to 350°F. Line 2 baking sheets with parchment. Lightly flour a clean surface and roll out dough to ¼-inch thick. Use a 1-inch round cookie cutter to cut about 48 circles as tight together as possible (reformed dough scraps will yield tougher cookies).
- ► Arrange cookies on prepared baking sheets, spacing 1 inch apart. Bake cookies about 20 minutes or until lightly browned. Remove from oven and transfer to cooling rack.
- ►Spread a spoonful of dulce de leche on every other cookie. Sandwich cookies together, pressing slightly to gently spread caramel out to edges. Dip half of each cookie into melted chocolate. Gently shake off excess and place onto parchment to cool and firm up.
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