ARGENTINA'S FAVORITE COOKIES
One bite of one of these nutty, caramel-filled almond sandwich cookies and you'll know why they're a favorite in Argentina!
Provided by My Food and Family
Categories Dairy
Time 1h45m
Yield 36 servings, 1 cookie sandwich each
Number Of Ingredients 9
Steps:
- Blend nuts in blender until finely ground; set aside. Beat butter and sugar in large bowl with mixer until light and fluffy. Add nuts, eggs and lemon zest; mix well. Gradually add flour, kneading in with hands until well blended. Refrigerate 1 hour.
- Heat oven to 350°F. Roll out dough on lightly floured surface to 1/4-inch thickness. Cut into 72 rounds with 2-inch cookie cutter, rerolling scraps as necessary. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
- Bake 15 min. or until lightly browned. Cool 3 min. on baking sheets. Remove to wire racks; cool completely.
- Cook caramels and milk in saucepan on medium heat 5 to 7 min. or until caramels are completely melted and mixture is well blended, stirring constantly. Spread onto half the cookies, using about 1 tsp. for each. Top each with second cookie to make sandwich. Roll sides in coconut. Let stand until caramel filling is firm.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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