Holy Mackerels, it only took me four and a half months to get back on the cooking/blogging bandwagon. But, with that said, I couldn’t be more thrilled to be once again baking and hopefully cooking for my fellow readers. Are you guys as stoked as I am about this? Ok, ok, now simmer down, no need to touch the roof with your jumping.
Here’s the story, when Jon and I decided to leave to Paraguay via the Peace Corps the one thing I was saddest to leave behind was this here little cooking blog. (In addition to our friends and family, of course.) You guys would ask me “What is going to happen to your lovely blog when you go?” I, unfortunately, would have no answer.
Never in my wildest dreams did I imagine that Paraguay was baking heaven. I can find every baking related ingredient in the grocery store. Including the biggest bag of beautiful multi-colored sprinkles you could ever imagine for $2. There is also dulce de leche in big, big buckets.
To make matters even better, my host mom has an arsenal of dishes with the prettiest little details, in the prettiest of colors. Ok, specifically the color I have a small obsession with, pink.
A small but pertinent story regarding my love for pink, for a year I was a tough, rough, and super cool gal that worked in construction building homes with Habitat for Humanity. I became known as the “girl in pink” for my amazing ability to wear layer upon layer of pink in the thick of the cold, while framing walls. This included a pink undershirt, a pink long-sleeved shirt, a pink fleece, and then a pink vest. It was all topped off with pink tennis shoes. It was classy. And yes, when I wash clothes, I have a pink load.
This small obsession explains why I was in love with the dishes I discovered in our new home, and pushed me to make a comeback of sorts. It is with this small prelude that I introduce to you the sprinkle-ball-cookie – whoopee-pieish-sandwich-filled-with-dulce-de-leche-frosting/filling. These concoctions only necessitate one bowl and zero mixer. The cookie element isn’t overly sweet so with the filling it makes them just the perfect sweetness.
My little creations were on the larger side, but I can certainly picture making them bite sized for your next rendezvous with friends. Make no mistake, though, they are delicious and scrumptious just the way I made them.
Recipe (inspired by Sprinkle Bakes):
Makes 13 medium sized cookie sandwiches.
10 1/2 Tablespoons (2/3 cup) butter, softened
1/2 cup granulated sugar
1/4 tsp baking soda
1/8 tsp salt
1 large egg
2 tsp vanilla
2 1/2 cups all purpose flour
1 cup rainbow sprinkles
Dulce de Leche filling:
1 cup- powdered sugar
½ cup- dulce de leche (storebought or homemade)
Preheat your oven to 375 degrees.
In a bowl mix well the butter, sugar, baking soda, and salt until it turns into a pale yellow color. Then mix in the egg and vanilla extract. Next, add the flour. Mix everything until well combined.
In a small bowl place your sprinkles. Roll the dough into balls the size of your liking, mine were approximately a 1.5 tablespoons in size.
Roll the ball in the sprinkles, I very gently pressed the sprinkles into the balls to achieve superb adhesion. Place the balls in the refrigerator for 30 minutes.
Place them on a cookie sheet and bake for 12 minutes or until perfectly baked through.
For the dulce de leche filling simply mix well the powdered sugar with the dulce de leche.
Once all baked, match up your cookies in regards to size, in order to have perfectly symmetrical sandwiches.
Place a dollop of the filling on one cookie of each pair with a piping bag or a spoon. Then place the matching cooking on top and gently squeeze the cookies together to get the filling out to the edge. Place all of your cookies in the refrigerator for a at least half an hour to allow the filling to harden. Or, if you simply can’t wait, and love things ooey and goey just go ahead and bit into it.
Store in refrigerator. Enjoy!