In a bowl of a stand mixer combine all the ingredients for the shells (230 grams butter, 1 cup powdered sugar, 3 egg yolks, 2 ½ cups flour, 1 tsp baking soda, ¼ tsp salt) and continue mixing until it clumps up and forms a chunky dough, about 4 minutes. Alternatively, combine all ingredients in a bowl and keep mixing with hands until it forms a chunky dough.
Place the filled molds on a baking sheet and into a preheated to 350°F oven. Bake for around 10-15 minutes or until the cookies are a light golden color. If using the Nordic Ware Autumn Cakelet, bake for about 8-10 minutes as this mold take less time to bring the cookies to a light golden color.
In a bowl of a stand mixer fitted with a paddle attachment beat 115 grams of room temperature butter and 1/2 of the dulce de leche. Beat for about 3 minutes stopping to scrape down the bottom of the bowl. Now add the rest of the dulce de leche and beat for another 3-4 minutes until well combined and somewhat fluffy.
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