Dulce de Leche Shortbread

Instructions

1. 1

   Preheat the oven to 160°C (325°F). Line a baking sheet with parchment paper.

   Tip: For easy cleanup, use a silicone mat.

2. 2

   In a medium saucepan, combine the butter, sugar, and salt. Heat over low heat, stirring occasionally, until the butter has melted and the mixture is smooth.

   Tip: Avoid boiling the mixture.

3. 3

   In a small bowl, whisk together the flour and baking powder.

   Tip: Make sure to sift the baking powder to ensure it's well combined.

4. 4

   Add the dry ingredients to the saucepan with the butter mixture. Stir until just combined.

   Tip: Be careful not to overmix.

5. 5

   Remove the saucepan from the heat and stir in the dulce de leche, milk, eggs, and almond extract until smooth.

   Tip: Use a spatula to scrape the sides of the saucepan.

6. 6

   Gradually add the confectioners sugar to the saucepan and mix until a dough forms.

   Tip: Use a rubber spatula to scrape the sides of the saucepan.

7. 7

   Turn the dough out onto a lightly floured surface and knead a few times until it comes together.

   Tip: Don't overwork the dough.

8. 8

   Roll the dough out to a thickness of about 1.5 cm (0.6 in). Cut into desired shapes using a cookie cutter.

   Tip: Use a cookie cutter with a sharp edge to prevent the dough from tearing.

9. 9

   Place the shortbread on the prepared baking sheet and bake for 20-25 minutes, or until lightly golden.

   Tip: Keep an eye on the shortbread after 15 minutes to avoid overcooking.

10. 10

    Remove the shortbread from the oven and let cool on the baking sheet for 5 minutes.

    Tip: Transfer the shortbread to a wire rack to cool completely.

11. 11

    Once the shortbread is cool, store it in an airtight container at room temperature for up to 5 days.

    Tip: Keep the shortbread away from direct sunlight to prevent the dulce de leche from melting.