Instructions
- DULCE DE LECHE: Pour 1 can-sweetened condensed milk into the top of a double boiler; place over boiling water. Over low heat, simmer 1 to 1 ½ hours or until thick and caramel-colored. Use a hand mixer to whip until smooth.
- APPLE SPICE COOKIES
- Add apple cider to a stock pot and heat over medium-high heat until the liquid reduces to 1/2 cup, this will take about 20 minutes and you can do it ahead of time. Allow cooling to room temperature.
- Preheat the oven to 350 and line two cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, apple pie spice, and salt.
- In the bowl of a stand mixer with the paddle attachment or with a hand mixer, cream the butter, oil, and sugars for 3 minutes. Add the egg and vanilla and mix for another 1-2 minutes. Add the sour cream and mix to combine.
- Add 1/2 of the dry ingredients and mix just until it’s mostly combined with a few flour streaks remain. Add the apple cider and mix to combine. Mix in the remaining dry ingredients until just combined, don’t over mix.
- Use a 1 TBSP cookie scoop to scoop the batter onto the prepared cookie sheets, leaving space between each cookie.
- Bake for 9-10 minutes, or until a toothpick comes out clean. Allow cookies to cool completely on a cooling rack.
- DULCE DE LECHE BUTTERCREAM: In the bowl of a stand mixer with the paddle attachment, beat the butter by itself for 10 minutes. It should become very silky and pale in color, almost white. Add the vanilla, salt, and apple pie spice. Mix to combine. Add 1/2 of the powdered sugar and mix for 3 minutes, then add the rest of the powdered sugar and mix another 3 minutes. Add ¾ C of the Dulce de Leche and mix until combined. Add the heavy cream and mix on low for 4-5 minutes until most of the air bubbles have been eliminated and the buttercream is silky smooth.
- TO ASSEMBLE: Fit a piping bag with a round tip. Use a spatula to spread the remaining Dulce de Leche in streaks on the inside of the piping bag, then fill with the buttercream. Then pipe onto half of the cookies and top with remaining cookies.
- Optional, sprinkle cookies with apple pie sugar by mixing 1 TBSP of the apple pie spice with 3 TBSP granulated sugar.
- Enjoy at room temperature or chilled.
- Recipe by our friend Liz @BuuckFarmsBakery
