Suspicious Characters

Grand Master H came to me and told me that he and his sister were searching for a suspicious character who doesn’t exist.


So, yeah.


Famous Baby C found a flashlight and proceeded to conduct an extensive dental exam on the poor sleeping dog.





“Archie, I yove yooking at your teef!”





Luckily, the dog is a saint. And he sleeps with his mouth open part of the time.



Famous Baby C forcing Archie to take an imaginary drink.

Today I made Dulce de Leche Sandwich Cookies, recipe courtesy of Dorie Greenspan via Joy the Baker.






Have mercy on my soul, but they are good. Grand Master H dubbed them quite simply “the goodest cookies ever.”


So there you have it. The uncensored opinion of a 4 year old.


Here is the recipe.


Dulce de Leche Sandwich Cookies


2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 sticks (8 ounces) unsalted butter,
at room temperature
3/4 cup store-bought dulce de leche, plus more for filling (look in the aisle with Mexican food)
3/4 cup packed light brown sugar
1/2 cup sugar
2 large eggs
Preheat oven to 350 degrees F and position a rack in the upper third of the oven.  Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking soda and salt.  
In the bowl of a stand mixer fit with a paddle attachment, beat the butter at medium speed until just softened and broken up a bit.  Add the 3/4 cup dulce de leche, brown sugar and granulated sugar.  Beat on medium speed until light and fluffy, about 3 minutes.  Add the eggs one at a time, beating to incorporate.  
Reduce the mixer speed to low and add the dry ingredients all at once.  Mix only until the flour is just incorporated.  You may need to finish off the mixing with a big spatula.  
Spoon the dough onto the lined baking sheets using a heaping teaspoon of dough for each cookie.  The dough will be soft and this might be a bit messy.  Leave 2 inches of space between each cookie for the baking spread.  
Bake the cookies for 10 to 12 minutes.  The cookies will be honey brown with a light crust, but still very soft when they come out of the oven.  Let them rest on the cookie sheet for a minute or two before removing to cool.  
Once the cookies are cooled completely, spread them with dulce de leche and sprinkle with a bit of sea salt if you like.  Keep well wrapped for up to four days.

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