Mocha Shortbread with Dulce de Leche
*Adapted from “Cookiepedia” by Stacy Adimando
Recipe type: Cookie
  • Servings: makes 24 to 30 pieces (or 12 to 15 paired shortbread cookies)
  • 1 cup all purpose flour
  • 1 cup rice flour (Mochiko brand, from Asian groceries)
  • 1 Tablespoon instant coffee powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, room temperature
  • ½ cup granulated sugar
  • 2 Tablespoons vanilla sugar *
  • 1 teaspoon vanilla extract
  • 1 Tablespoon brewed coffee (use leftovers)
  • 1 Tablespoon granulated sugar, for sprinkling on cookie (optional)
  • ¾ cup Dulce de Leche, for filling (recipe follows )
  • Dulce de Leche
  • * Inspired by @80breakfasts
  • 1 can ( 14 ounces) sweetened condensed milk
  1. Remove paper labels from can.
  2. Take a large stock pot, filled with water. Place the can of condensed milk. Water should cover the can.
  3. Over medium high heat, cook the condensed milk can for 3 hours on a stove top. If using a slow cooker like I did ~ slow cook condensed milk on HIGH settings, for 4 hours.
  4. When cooking time is over, turn off heat and leave the can to slowly get to room temperature. Then when cooled, refrigerate condensed milk “dulce de leche” for 6 hours or overnight. Set aside till shortbread cookies are baked and cooked to assemble sandwich.Whisk flours, coffee powder, salt in a bowl. Set aside.
  5. In a stand mixer, cream together the butter, sugar, vanilla and brewed coffee till light and fluffy, for about 5 minutes. Turn off mixer and scrape the sides of the bowl.
  6. Add the dry ingredients by hand and blend well till all ingredients are incorporated.
  7. Turn out the dough on a plastic wrap and seal well. Refrigerate for at least 6 hours or overnight. I personally prefer to keep the dough overnight, so it firms up.
  8. The next day,pre-grease and line the cookie sheets with parchment paper.
  9. Preheat the oven to 325 F degrees.
  10. On a lightly floured surface of your counter, place the dough and dust the top with a little flour. With a lightly floured rolling pin, gently roll the dough to ¼ inch thick cookies.
  11. Using a round cookie cutter, cut the dough into 2-inch diameter circles. Place cookies on baking sheet, leaving a space of 1 inch apart. Prick the centers with a fork. Be sure to make an even number of cookies for you to pair up with the filling.
  12. Sprinkle the top of cookies with granulated sugar. Bake at 325 F degrees for 15 to 17 minutes or till edges are light gold . Cool cookies on rack thoroughly before placing the Dulce de Leche filling. This should take at least 35 to 45 minutes to cool.
  13. To fill & assemble cookies : Spread a teaspoon of dulce de leche on each shortbread cookie. Cover the caramel cream-filled cookie with another shortbread. Store in tight containers. Freeze. If kept in air tight plastic resealable bags or containers, these shortbread cookies can last for 2 to 3 weeks.
Recipe by LoveFeast Table at