>Bodega Cookies.


>Invented in just a night, I had decided to make my best friend who was visiting from Cornell this weekend, Nia, a Cinnamon, Brown Sugar, Almond Cookie with Dulce de Leche praline filling sandwich cookie. So, when explaining the adventure to my high-school turned college go-to guy Sam, [quite a smart cookie he is.] he pointed out it’s resemblance to the classic “bodega” cookie: Little Debbie’s Oatmeal Creme Pies

Growing up, I can specifically remember having an inner emotional conflict when choosing between the Oatmeal cream pies and the zebra cakes in the early mornings before school when I skipped breakfast. Usually, though, my quarter (yes, just a quarter) went to these bad boys. Although these cookies are slightly more gourmet, they are simple enough to share and enjoy!
Well, anyway, after some kitchen brainstorming, I came up with these monster cookies. Here’s the recipe:
Filling:
Dulce de Leche
Although not recommended, I use the traditional style of making dulce de leche. I use the can method, and that among other can be found HERE. If you choose to use my trusty can method, I urge you to continuously make sure the water level is higher than the can. For the cookies, I boiled for 2 and a 1/2 hours.
Praline
Add 1 cup of sugar, 3/4 cup of almonds, and a 1/4 cup of water to a pan, and stir continuously over medium heat to caramelize the sugar. When the mixture is golden, remove from the pan and into a greased cookie sheet to cool. 
When the mixture is solid and cool, add to a blender and pulverize well.

Combine the dulce de leche with the praline, and reserve until the cookies are complete.

prailine in progress

ground up almonds for the cookies
dulce de leche begining to simmer in pot
Cookies (moderately uneven) on the cookie tray

adding the top garnish

voila!

yummy goodness

ready to be enjoyed!

 

Cookie dough
3 egg whites
3 tablespoons of brown sugar
1/2 cup crushed almonds (throw some unsalted almonds in a blender. and pulverize them.)
1 cup powdered sugar
2 teaspoons ground cinnamon
1/2 cup white flour
optional: a few drops of red food coloring, just for some color.
Preheat oven to 350 degrees
Combine all ingredients and blend in a blender. If the batter is too thin, add flour gradually. the consistency should be pretty then. Using a small melon scooper or something similar, spread cookies on a greased cookie sheet. Bake for 10-15 minutes, or until slightly golden.
To assemble:
Smear filling mixture onto one of the slightly cooled cookies, and top with another. Add a small dab of the filling on the top center of the cookie for decoration.
Enjoy! =]
Always love.
-Brooke

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