Alfajores (Dulce de Leche Sandwich Crème Cookies

• Refrigerated

  • 1 Egg

• Condiments

  • 1/3 cup Butter or margarine
  • 1 can Dulce de leche

• Baking & Spices

  • 2 tbsp Powdered sugar

• Nuts & Seeds

  • 1 cup Coconut
  • 1/2 cup Pecan, toasted halves

• Other

  • 1 Pouch (1 lb 1.5 oz betty crocker™ sugar cookie mix

Found on quericavida.com

Ingredients

• 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
• 1 cup coconut
• 1/2 cup pecan halves, toasted, finely chopped
• 1/3 cup butter or margarine, softened
• 1 egg
• 1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
• 2 tablespoons powdered sugar

Directions

• 1 Heat oven to 375°F. Line cookie sheets with parchment paper.
• 2 In large bowl, stir cookie mix, 1/2 cup of the coconut, the pecans, butter and egg until stiff dough forms.
• 3 On floured surface, roll half of dough until 1/4 inch thick. Cut with 2-inch round or fluted cookie cutter. Place 2 inches apart on cookie sheets. Repeat with remaining half of dough.
• 4 Bake 7 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
• 5 To make each sandwich cookie, spread about 2 teaspoons dulce de leche on bottom of each cookie. Press 2 cookies together so some of filling seeps out around edges. Roll edges in remaining 1/2 cup coconut. Place cookies on cooling rack.
• 6 Sprinkle tops of sandwich cookies with powdered sugar. Store between sheets of waxed paper in tightly covered container.

Nutrition