Pecan Dulce de Leche Sandwich Cookies
Pecan Dulce de Leche Sandwich Cookies
Photography by Edward Pond
This recipe makes 36 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 104 |
| pro | 2 g |
| total fat | 6 g |
| sat. fat | 3 g |
| carb | 11 g |
| fibre | 1 g |
| chol | 16 mg |
| sodium | 40 mg |
| potassium | 48 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 4 |
| vit A | 4 |
| folate | 7 |
- Portion size: 36 cookies
Dulce de leche, a Latin American caramelized milk confection, is available at many grocery and specialty food stores.
Ingredients
- 3/4 cup 3/4cupbutter, softened
- 1/4 cup 1/4cupgranulated sugar
- 1/4 cup 1/4cuppacked dark brown sugar
- 1 1egg yolkegg yolks
- 1 tsp 1tspvanilla
- 1 pinch 1pinchsalt
- 2 cups 2cupsall-purpose flour
- 3/4 cup 3/4cupfinely chopped toasted pecanpecans
- 1/4 cup 1/4cupunsweetened desiccated coconut, toasted
- 1/2 cup 1/2cupdulce de leche
Preparation
In 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.
Source : Canadian Living Magazine: December 2009
