Dulce de Leche Flower Sugar Cookie Sandwich

Bizcotela Vestida

Bizcotela Vestida

Dulce de Leche Flower Sugar Cookie Sandwich

Recipe Yield

30 sandwich cookies

Cooking time

50 minutes

Rate this recipe

4.15 from 7 votes

Ingredients

  • 1 pound unsalted butter at room temperature, sliced, plus more to grease baking sheets
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 8 cups all-purpose flour
  • 2 tablespoons baking powder
  • Pinch kosher or sea salt
  • 1 cup whole milk
  • 1 1/2 cups white coarse sugar or sugar crystals
  • 1 cup cajeta or dulce de leche homemade or store-bought

To Prepare

  • In the bowl of a mixer, beat the butter along with the granulated sugar at medium speed for a couple minutes until smooth, creamy, and puffed up. Add the vanilla and the eggs one at a time, beating until well incorporated.
  • In a bowl combine the flour, baking powder, and salt.
  • With the mixer running at low speed, add the flour mixture and milk in multiple additions, alternating between the two. Continue beating until well incorporated and you have a homogenous dough. Turn off mixer and gather dough into a ball.
  • Preheat oven to 350°F with the two racks set in the lower and upper thirds. Pour the sugar crystals onto small plate and grease a couple non-stick baking sheets with butter.
  • Use your hands to make small balls of dough of about 1 1/2- to 2-inches. Flatten slightly and cut 5 short lines around the edge of the disk with scissors, as if making petals, without cutting all the way into the center. Press down gently in the center to make a flower shape. Then flip over and press the top into the sugar crystals and then place right side up on the baking sheet. Repeat with all the dough balls, leaving about an inch of space between the cookies on the baking sheet.
  • Bake cookies for 30 to 32 minutes, until cooked and barely beginning to brown around the edges. Remove from the oven and let them cool on a cooling rack.
  • Once cool, make sandwiches with a couple teaspoons of cajeta or dulce de leche in between of two cookies with the sugar side facing outwards.

Comments

29comments inBizcotela Vestida

  1. Lynne

    Dec 19

    Oh yum! Those look so delicious! Looking forward to trying them out!

    1. Pati Jinich

      Dec 21

      Yay, have fun making the bizcotelas Lynne!

  2. Pamela Scribner

    Dec 18

    I’m very excited to make them. They seem like a shortbread type cookie.

    My grandmother always made “Mexican fudge” or that’s what she called it. You melt sugar till its brown but not burnt. Like caramelized…. Is this a type of fudge that you make? With a melted sugar? Then you add other ingredients & beat it well….its so delicious…

    Thank you for your show…I’ve watched every episode..❤❤❤

    1. Pati Jinich

      Dec 21

      Thanks for tuning in Pamela, so glad you enjoy the show, yay! I have a recipe for Palanqueta (brittle) that is made with melted sugar, hope you will give it a try 😉 https://patijinich.com/pati_2020/pati_2020/pepita-brittle/

  3. Paul M Marrufo

    Dec 18

    I real enjoy your tv program and all the food that you cook , I real enjoy seeing part of Mexico I will never visit, thank you making Mexican food , on television. keep up the great work. if you ever need some one to taste or help u in the kitchen I am your man , just let me know

    1. Pati Jinich

      Dec 21

      Haha, I’ll keep that in mind Paul! Thanks for the kind words 😉

  4. Brenley

    Dec 18

    I was wondering if these could be made ahead, or if they need to be eaten directly after they are sandwiched? Would freezing them after filling them work, do you think? Thank you!

    1. Pati Jinich

      Dec 21

      I would recommend to freeze the bizcotelas before filling them, then thaw and fill when you are ready to eat them Brenley, enjoy 😉

  5. Monique

    Dec 17

    How long will the cookies last at room temperature if using in a holiday cookie box? Does cajeta keep ok if not refrigerated? Thank you!

    1. Pati Jinich

      Dec 21

      Hi Monique, cajeta keeps OK outside of the fridge, still don’t let them out for over 2 days or they will becomes soggy. You may want to bake the cookies, keep them in an air tight container and then fill them when you are ready to eat them or give them as a gift 😉

      1. Monique

        Jan 01

        Thank you, Pati! Happy New Year!

  6. Maria fawal

    Dec 16

    I can’t wait to make these , it looks likefun

    1. Pati Jinich

      Dec 21

      It is fun Maria! And besides delicious, the bizcotelas are really pretty, enjoy!

  7. Mary

    Nov 19

    This recipe calls for 2 tablespoons of baking powder. The show says 2 teaspoons. Which is correct?

    1. Pati Jinich

      Nov 22

      Go with the recipe Mary, enjoy!

  8. Javier

    Jul 03

    Hello ,
    These cookies on the bland side .
    I can understand why Pati added Dulse de Leche
    In TV show , they did not add or make cookie sandwich
    I loved the concept and after several times making these ,
    I substituted whole milk with sweetened condensed milk .
    Much Better

    1. Pati Jinich

      Jul 04

      Thanks so much for the feedback Javier, glad to read you found a way to make the Bizcotelas to your liking, yay!

  9. Ruby

    Jun 18

    This is one of my favorite cookies now! I love them as individual cookies and with the cajeta filling. As someone living away from home, muchísimas gracias for showing me how to bring Mexican recipes into my East Coast kitchen!

    1. Pati Jinich

      Jun 21

      Thanks Ruby, Bizcotela is one of my favorite cookies as well, enjoy!

  10. Susan De

    Jun 05

    Love making these cookies…..love the taste of these cookies……love how pretty they look…
    like little flowers.

    1. Pati Jinich

      Jun 08

      Thank you Susan, Bizcotelas are gorgeous and delicious 😉

  11. Christian

    May 14

    I discovered something that helped my flow in making the cookies. When the dough is turned into balls, it was easier for me to roll half of the ball in the sugar, snip the five sides while it was still a ball, then place the ball on the cookie sheet and press in the center. The petals spread open cleaner without getting smashed together rolling them around the sugar. I still have these in the oven, but I’m really excited. I even made the cajeta!

    1. Pati Jinich

      May 16

      Perfect Christian! Glad you found a way to make them work better for you 😉 And cajeta, bravo!

  12. Alejandra

    May 06

    These cookies turned out soooo yummy. I love them!!!

    1. Pati Jinich

      May 11

      Love to read this Alejandra, these are pretty good cookies if I may say so myself 😉

  13. Jayne

    Apr 12

    Fun to make and delicious. Big hit for Easter. Made half of a batch. Added cinnamon. Delicious, not too sweet 😺

    1. Pati Jinich

      Apr 16

      Thanks Jayne! Oh, cinnamon, yummy addition 😉

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