Dulce de leche, a Latin American caramelized milk confection, is available at many grocery and specialty food stores.
- Portion size 36 servings
- Credits : Canadian Living Magazine: December 2009
- 3/4 cups butter softened
- 1/4 cup granulated sugar
- 1/4 cup packed dark brown sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 1 pinch salt
- 2 cups all-purpose flour
- 3/4 cups finely chopped toasted pecans
- 1/4 cup unsweetened desiccated coconut toasted
- 1/2 cup dulce de leche
MethodIn large bowl, beat together butter, granulated sugar and brown sugar until fluffy; beat in egg yolk, vanilla and salt. In separate bowl, stir together flour, 1/2 cup (125 mL) of the pecans and coconut; stir into butter mixture in 2 additions to make smooth dough.
Divide dough in half; form each into 1-1/2-inch (4 cm) wide log. Roll each in remaining pecans, pressing to adhere. Wrap each and refrigerate for 1 hour or for up to 24 hours.
Cut logs into 1/4-inch (5 mm) thick slices. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake in 350°F (180°C) oven until golden, about 10 minutes. Transfer to rack; let cool completely.
Spread bottoms of half of the cookies with about 1/2 tsp (2 mL) dulce de leche each. Top with remaining cookies to make sandwiches.
Nutritional facts Per cookie: about
- Sodium 40 mg
- Protein 2 g
- Calories 104.0
- Total fat 6 g
- Potassium 48 mg
- Cholesterol 16 mg
- Saturated fat 3 g
- Total carbohydrate 11 g
- Iron 4.0
- Folate 7.0
- Calcium 2.0
- Vitamin A 4.0