Cajeta Mexican Caramel Sandwich Cookies

Ingredients:

Shortbread

• 1.5 cups premium flour, plus extra for dusting
• 2 cups cornstarch
• 2 tsp baking powder
• 1 teaspoon of baking soda
• 1/2 tsp fine salt
• 220 g butter, room temperature
• 2/3 cup sugar
• 2 tbsp. brandy
• 1 tbsp vanilla extract
• 4 large egg yolks
• Powdered sugar, for sprinkling
• Special equipment: a round cookie cutter with a diameter of 5 cm and a smooth or wavy edge

Mexican cajeta sauce

• 950 ml goat's milk or full-fat cow's milk
• 1.5 cups of sugar
• 2 tsp vanilla extract
• 1/2 tsp salt
• 1 whole vanilla bean, split and seeds removed (optional)
• 1/2 teaspoon of baking soda

Preparation:

1. Shortbread Cookies: In a medium bowl, whisk together cornstarch, flour, baking powder, baking soda, and fine salt.
2. Place the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed. Scrape down the sides of the bowl with a rubber spatula as needed. Continue beating until the ingredients are fully combined and the mixture is light and fluffy, about 3 minutes. Add the brandy, vanilla extract, and egg yolks. Beat just until combined, about 30 seconds.
3. On low speed, gradually add the flour mixture, beating until the dry ingredients are completely incorporated. Continue beating for about 1 minute.
4. Divide the dough into 2 equal portions and place them on 2 separate pieces of plastic wrap. Form each piece into a smooth disk and wrap tightly. Refrigerate the dough for at least 1 hour.
5. Position a rack in the center of the oven, preheated to 350°F (177°C). Line 2 baking sheets with parchment paper.
6. Unroll one piece of dough and place it on a lightly floured surface. Roll it out to a thickness of about 0.6 cm. Using a 5 cm round cookie cutter (with a smooth or fluted edge), cut out about 20 circles and transfer them to the prepared baking sheets.
7. Bake on a rack positioned in the center of the oven. Bake in 2 batches, if necessary. Bake until golden brown on top (12-14 minutes). Transfer the cookies to a wire rack to cool completely (about 20 minutes). Repeat the rolling, cutting, and baking process with the second piece of dough. You should have 20 more cookies. Then roll out the scraps of dough, cut out 12 more circles, and bake.
8. Mexican cajeta sauceCombine the milk and sugar in a large saucepan. Add the vanilla extract, salt, and vanilla bean pods with seeds, if using. Bring to a boil over medium-high heat, stirring constantly, for 6-8 minutes.
9. Remove the pan from the heat and add the baking soda when the milk comes to a boil. It will foam and rise. Continue stirring. Return the pan to the stove over medium heat. Cook, maintaining a gentle simmer. Stir frequently to prevent the sauce from sticking to the bottom. Adjust the heat to avoid a vigorous boil. After 15 minutes, the mixture will turn a light golden brown. Remove the vanilla bean, if using.
10. Continue cooking for about 30 minutes, until the mixture turns a rich brown color and reduces to about 1.5 cups (at this point, the mixture should resemble a thick caramel sauce). Remove from heat and let the cajete cool completely (about 20 minutes).
    
    
    Note
    
    Cooking kajeta from whole cow's milk, rather than from goat's milk, will take longer..
11. Once the cookies and cajeta have cooled, flip half of the baked rounds upside down and carefully spread about 2 teaspoons of sauce over each one. If the cooled cajeta is too thick and difficult to spread, briefly microwave it to warm it up and loosen it. Place the second cookie on top, bottom side in, and press to form a sandwich. Dust with powdered sugar before serving.