ALFAJORES (DULCE DE LECHE SANDWICH CRèME COOKIES)
Prize-Winning Recipe 2007! Take a delicious taste adventure with a traditional cookie of South America. Two cookies made with a time-saving cookie mix are sandwiched with dulce de leche and sprinkled with powdered sugar.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Line cookie sheets with parchment paper.
- In large bowl, stir cookie mix, 1/2 cup of the coconut, the pecans, butter and egg until stiff dough forms.
- On floured surface, roll half of dough to 1/4-inch thickness. Cut with 2-inch round or fluted cookie cutter. Place 2 inches apart on cookie sheets. Repeat with remaining half of dough.
- Bake 7 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheets. Cool completely.
- To make each sandwich cookie, spread about 2 teaspoons dulce de leche on bottom of 1 cookie. Top with second cookie, bottom side down; gently press cookies together so some of filling seeps out around edges. Roll edges in remaining 1/2 cup coconut. Place cookies on cooling rack.
- Sprinkle tops of sandwich cookies with powdered sugar. Store between sheets of waxed paper in tightly covered container.
Nutrition Facts : Calories 190, Carbohydrate 28 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Sandwich Cookie, Sodium 95 mg, Sugar 19 g, TransFat 1 g
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