Recipes and Cooking Chocolate Icebox Cookies with Dulce de Leche 4.0 (25) For this dessert, two chocolate cookies surround a filling of dulce de leche, a caramel sauce popular in Central and South America. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Chill Time: 5 hrs Bake Time: 12 mins Cool Time: 2 mins Total Time: 5 hrs 59 mins Yield: 24 sandwich cookies Jump to Nutrition Facts Ingredients ¾ cup butter, softened 1 cup sugar ¾ cup Dutch-process cocoa powder ½ teaspoon ground cinnamon ¼ teaspoon salt ¼ teaspoon cayenne pepper 1 egg 1 ½ teaspoon vanilla 1 ¼ cup all-purpose flour ½ cup dulce de leche* Directions In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, cocoa powder, cinnamon, salt, and cayenne pepper. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half; cover and chill for 1 hour or until dough is easy to handle. Shape each portion of dough into a 6-inch-long roll about 1-3/4 inches in diameter. Wrap rolls in plastic wrap or waxed paper, and chill about 4 hours or until dough is firm enough to slice. Preheat oven to 325°F. Line cookie sheets with parchment paper. Cut rolls into 1/4-inch-thick slices. Place slices 1 inch apart on prepared cookie sheets. Bake for 12 to 14 minutes or until edges are firm. Cool on cookie sheets for 2 minutes. Transfer cookies to a wire rack; cool. Spread dulce de leche on the bottom sides of half the cookies, using a rounded teaspoon of dulce de leche on each cookie. Top with remaining cookies, bottom sides down, pressing together lightly to make sandwiches. Blaine Moats *Tip: Do not substitute dulce de leche ice cream topping. To Store: Layer sandwich cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days. Or freeze unassembled cookies for up to 3 months. To serve, thaw and assemble cookies as directed in Step 6. Rate it Print Nutrition Facts (per serving) 137 Calories 7g Fat 18g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 137 % Daily Value * Total Fat 7g 9% Saturated Fat 4g 20% Cholesterol 25mg 8% Sodium 87mg 4% Total Carbohydrate 18g 7% Total Sugars 12g Protein 2g Calcium 20.2mg 2% Iron 0.7mg 4% Potassium 80mg 2% Folate, total 12.1mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.