Satisfy your sweet tooth with these caramel-filled sandwich cookies.
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Yields: 32
Prep Time: 2 days 2 hrs
Total Time: 2 hrs 30 mins
Ingredients
Save Recipe- 4 c.
all-purpose flour, spooned and leveled
- 3/4 tsp.
kosher salt
- 1/4 tsp.
baking soda
- 1/4 tsp.
cream of tartar
- 3 1/2 tsp.
ground cinnamon, divided
- 1 c.
unsalted butter, at room temperature
- 1 c.
canned sweet potato purée
- 2/3 c.
confectioners' sugar
- 2 tsp.
pure vanilla extract
- 1 1/2 c.
granulated sugar, divided
- 2
large eggs
- 1
(13.4-oz.) can dulce de leche
Directions
- Step 1Whisk together flour, salt, baking soda, cream of tartar, and 2 teaspoons cinnamon in a bowl.
- Step 2Beat butter, sweet potato puree, confectioners’ sugar, vanilla, and 1 cup granulated sugar on medium speed with an electric mixer until fluffy, 1 to 2 minutes. Add eggs, one at a time, beating until blended after each addition. Reduce speed to low and beat in flour mixture, just until flour is incorporated. Cover and chill at least 2 hours and up to 2 days.
- Step 3Preheat oven to 375°F. Line two baking sheets with parchment paper. Stir together remaining 1 1/2 teaspoons cinnamon and 1/2 cup granulated sugar in a bowl. Roll dough into balls (about 1 tablespoon each). Roll balls in cinnamon sugar, and arrange, 2" apart, on prepared baking sheets.
- Step 4Bake until just golden around bottom edges, 10 to 12 minutes. Cool on baking sheets for 1 minute, then transfer to wire racks to cool completely.
- Step 5Spread dulce de leche on the flat side of half of the cookies, dividing evenly. Sandwich with remaining cookies.
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