Dulce De Leche-Filled Mexican Hot Chocolate Cookies

I made this recipe for the first time on Thanksgiving 2013 – it’s a winner!

Makes about 24 sandwiches (48 cookies)

3/4 cup unsalted butter, softened
1 cup sugar
3/4 cup Dutch process cocoa powder (I used a mix of Dutch and non-Dutch, and it worked!)
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
1 1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1 can (13.4 ounces) dulce de leche, located in the grocery baking or ethnic aisle or World Market (or make yourself)

1. In the large bowl of an electric mixer, beat butter on high for 30 seconds. Add sugar, cocoa powder, cinnamon and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined, then beat in the flour.

2. Divide dough in half; cover and chill 1 hour or until dough is easy to handle. Shape each portion of dough into a cylinder about 2 inches in diameter. Wrap cylindrical rolls in plastic wrap and chill for 4 hours or until firm enough to slice.

3. Preheat oven to 325 degrees. Line baking sheets with parchment paper. Cut rolls into 1/4-inch slices. Place slices 1 inch apart on the prepared baking sheets. Bake for 12 to 14 minutes or until edges are firm. Cool on baking sheet for 2 minutes, then transfer to wire rack to finish cooling.

4. Spread dulce de leche on one side of half of the cookies, using a rounded tablespoon on each cookie. Top with the remaining cookies, pressing together lightly to make a sandwich.

Adapted from a recipe in Seattle Times

What do you think?