When MJ went back to work after being home with us, after Pipsqueak was born, after we moved, I was worn out. Getting back to real life was exhausting. To cope, I had the TV on more than normal. It was a way to buffer my tired brain and body. Because of this, Sweet J and I came to enjoy the cooking show, The Chew, over the lunch hour. It became our thing. I love cooking shows even though it makes my to-cook list longer and longer. And talking with Sweet J about the food was delightful.
On one of the episodes, they shared a sandwich cookie creation using store-bought pecan shortbread and dulce de leche in a jar. I thought it sounded good but I couldn’t find dulce de leche so I decided I’d have to make it myself. And since I was making the dulce de leche, I thought I might as well make the shortbread too. Homemade always tastes better to me.
The shortbread cookie was an easy find. Ina Gartner, done and done. The dulce de leche was another story. I’d never made it but I found two general versions: ones from scratch and ones using sweetened condensed milk. I had to try both. The good news is that both versions taste the same. And that taste is delicious. I love the simplicity of the using the crock pot but there is something inherently satisfying about making something from absolute scratch. Either way, you’ll be delighted with the deliciousness.
To make the cookie, shmear the dulce de leche on the one pecan shortbread and top it with another. For a better flavor, in my opinion, sprinkle the dulce with sea salt. I think it brings out the flavor better.
And then any cookie is better with a dusting of powder sugar.
Recipe inspired by The Chew - Pecan Shortbread by Ina Gartner - Homemade Dulce de Leche on Epicurious - Crock Pot Dulce de Leche by Your Homebased Mom
Ingredients
- 3/4 lb unsalted butter, softened
- 1 cup sugar
- 1 tsp vanilla
- 1 tsp almond extract
- 3 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1 1/2 cups small diced pecans
- 4 cups milk
- 1 1/4 cups sugar
- 1/4 tsp baking soda
- 1 tsp vanilla
- 2-14 oz. cans of sweetened condensed milk
- 3 half pint size jars
- crock pot
- water
- sea salt, optional
Instructions
- In the bowl of a mixer, mix the softened butter and sugar together until just combined.
- Add in the vanilla and almond extracts.
- Sift together the flour and salt and then add it to the butter and sugar mix.
- Finally, add the pecans. Mix on low until the dough starts to come together.
- Dump the dough onto a flour-dusted surface and shape into a flat disk. Then, wrap it in plastic and chill for 30 minutes.
- Take the chilled dough, roll it out 1/2-inch thick and cut into any shape you like.
- Place the cookies on an ungreased baking sheet.
- Bake at 350F for 16-22 minutes, until the edges begin to brown.
- Cool the cookies.
- In a 3-4 quart saucepan, stir together the milk, sugar and baking soda.
- Bring the mix to a boil. Then reduce the heat and let it simmer, stirring it occasionally, uncovered, until it is carmelized and thickened, about 1 1/2 to 1 3/4 hours. After about an hour, you will need to stir more frequently to keep it from burning.
- Stir in the vanilla.
- Transfer to a bowl or jar to cool.
- Evenly divide the two cans of sweetened condensed milk between the three half pint jar. Top them with lids and rings
- Put the jars into a crock pot and fill the crock pot with water, enough to cover the top of the jars.
- Turn on the crock pot onto low and cook for 10 hours.
- Then, remove the jars from the crock pot and use.
- Spread the dulce de leche on one of the shortbread cookies and then top with another.
- For heightened flavor, sprinkle the dulce de leche with sea salt before adding the second cookie.
- Dust with powdered sugar.
The Chew was my jam after our third was born. I loved that show. She’s three now and I haven’t seen it in forever. These sound amazing.
Thanks Mindy! I really like The Chew too. Makes me really hungry though. Haha! :)
Oh my gosh are you serious? These look SO GOOD
Thanks Tan!