Prep time
Cook time
Total time
First off, this cookbook is wonderful. Buy it. And if you do, let me know if you have better luck than I do with the filling. Secondly, this cookie is a charmer. I see it going into heavy rotation around here: intensely fragrant, sinfully decadent and just different enough to be highly memorable.
Recipe type: cookie
Serves: 32 sandwich cookies
  • 2¼ C. unbleached all-purpose flour
  • 1 tsp. cream of tartar
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 8 Tbs. unsalted butter, very soft
  • 1 C. sugar
  • 1 large egg
  • 2 Tbs. brandy or rum
  • 1 C. Dulce de Leche, homemade or purchased
  1. Preheat the oven to 325 degrees. Position racks in the upper and lower thirds in the oven.
  2. Combine the flour, cream of tartar, baking soda and salt in a medium bowl and mix together thoroughly with a whisk or fork.
  3. With a large spoon in a medium mixing bowl or with a mixer, mix the butter with the sugar until smooth and well blended but not fluffy. Add the egg and brandy and mix until smooth. Add the flour mixture and mix until completely incorporated.
  4. Shape heaping teaspoons of dough into 1 inch balls. (or, on a lightly floured surface, shape dough into a square and cut into 8 strips and then cut each strip into 8 pieces to make a total of 64 equal pieces. Roll each piece into a 1 inch ball.)
  5. For miniature cookies, shape level teaspoons of dough into 96 smaller balls.
  6. Place the cookies 2 inches apart on lined or ungreased pans nad and flatten to about ½ inch thick.
  7. Bake for 14 to 16 minutes for larger cookies or 12 to 15 minutes for miniature cookies, until the edges are lightly browned. Rotate the pans from top to bottom and from front to back halfway through the baking time.
  8. For lined pans, set the apn or just the liners to cool; for unlined pans, use a metal spatula to transfer the cookies to racks. Cool the cookies completely before storing or filling.
  9. Sandwich the cookies with a generous dab of cooled or room temperature dulce de leche.
  10. The cookies will soften as they stand. They are good crunchy or soft. May be stored in an airtight container for at least a week.
  11. (We liked them best cold, straight from the fridge).
Recipe by Portland Sampler at