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Print Recipe

Mocha Shortbread with Dulce de Leche

This Mocha Shortbread with Dulce de Leche is my version of the classic shortbread, flavored with coffee. The thick, chunky shortbread cookies are filled with a sweet, delightful Dulce de Leche cream made from condensed milk. The shortbread was inspired by the Cookiepedia Cookbook by Stacy Adimando. The Dulce de Leche filling was adapted from 80 Breakfasts by Joey Blanco. This recipe makes 24 to 30 pieces of shortbread (12 to 15 pairs).

Course: Dessert, Snack

Cuisine: American, Asian, Filipino

Keyword: Mocha Shortbread Dulce de Leche

Servings: people

Calories: 400kcal

Author: Elizabeth Ann Quirino

Ingredients

Shortbread cookies:

1 cup all-purpose flour
1 cup rice flour
1 Tablespoon instant coffee powder
1/4 teaspoon salt
1 cup softened unsalted butter
1/2 cup granulated sugar
2 Tablespoons vanilla sugar
1 teaspoon pure vanilla extract
1 Tablespoon brewed coffee
1 Tablespoon granulated sugar for sprinkling on cookies

Dulce de Leche

1 can (14 oz.) sweetened condensed milk

Instructions

To make the Dulce de Leche:

Remove the paper labels from the can.
Take a large stockpot and fill it with water. Place the can of condensed milk inside the stockpot. Water should be enough to cover the can.
Over medium-high heat, cook the condensed milk can for 3 hours on the stove-top.
*Note: If using a slow cooker, slow cook the can of condensed milk on High settings for 4 hours.
When cooking time is over, turn off the heat. Leave the can submerged in the water till it gets to room temperature. When cooled, remove the can of condensed milk from the water and refrigerate for 6 hours or overnight. Set this can of condensed milk aside till shortbread cookies are baked and you are ready to assemble the shortbread sandwich.

To make the Mocha Shortbread:

In a large bowl, whisk together the flours, coffee powder and salt. Set aside.
Using a stand mixer, cream the butter and sugar, vanilla and brewed coffee till light and fluffy, for 5 minutes. Turn off the mixer and scrape the sides of the bowl.
Add the dry ingredients and blend well till all ingredients are incorporated.
Shape the dough in round discs. Wrap the dough in plastic wrap and seal well. Refrigerate for 6 hours or overnight.

To bake the Mocha Shortbread:

Pre-grease and line the cookie sheets with parchment paper.
Preheat the oven at 325 F degrees.
On a lightly floured surface of the counter, place the dough and dust the top with a little flour. Using a rolling pin, gently roll the dough to 1/4-inch thick cookies.
Using a round cookie cutter, cut the dough into 2-inch diameter circles. Place the cookies on the baking sheet, one inch apart. Prick the center with a fork.
Be sure to bake an even number of cookies to pair up with the filling.
Sprinkle the top of the cookies with granulated sugar. Bake at 325 F degrees for 15 to 17 minutes or till edges are light gold.
Cool cookies on rack for 35 to 45 minutes before filling with Dulce de Leche.

To fill and assemble Mocha Shortbread with Dulce de Leche:

Spread a teaspoon of Dulce de Leche on each shortbread cookie. Cover the filled shortbread with another one and press to seal. Store the Mocha Shortbread in airtight containers. Freeze them. If kept in airtight containers or resealable plastic bags, these shortbread cookies can last for 2 to 3 weeks.

Nutrition

Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

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