COOKIES DULCE DE LECHE RECIPES
DULCE DE LECHE COOKIES RECIPE - BETTYCROCKER.COM
Caramel apple dip is the quick filling sandwiched between tender sugar cookies.
Provided by Betty Crocker Kitchens
Total Time 1 hours 45 minutes
Prep Time 1 hours 15 minutes
Yield 40
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown. Turn off oven. In food processor bowl with metal blade, place cooled coconut. Cover; process until ground. Set aside.
- Meanwhile, in large bowl, beat butter and 2/3 cup sugar with electric mixer on medium speed about 1 minute or until smooth. Add egg yolks, rum and vanilla. On high speed, beat about 1 minute or until blended.
- In medium bowl, stir together flour, baking powder and salt. Stir flour mixture into butter mixture until well blended. Cover; refrigerate 30 minutes.
- Heat oven to 350°F. Shape dough into 3/4-inch balls. On ungreased nonstick (not insulated) cookie sheets, place balls about 2 inches apart. Dip bottom of small glass into 1/4 cup sugar; press on cookies to make about 1 1/2 inches in diameter.
- Bake 10 to 11 minutes or just until edges begin to brown. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
- For each sandwich cookie, spread about 1 teaspoon of the caramel apple dip on bottom of 1 cookie, spreading to edge of cookie. Top with second cookie. Gently squeeze until filling oozes out a little around the side. Roll edges of cookies in ground coconut.
Nutrition Facts : Calories 120 , CarbohydrateContent 17 g, CholesterolContent 25 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Sandwich Cookie, SodiumContent 95 mg, SugarContent 9 g, TransFatContent 0 g
SWEET & SALTY DULCE DE LECHE COOKIES RECIPE | LAND O’LAKES
Steps:
- Combine all sugar mixture ingredients in shallow dish; set aside.
- Beat brown sugar and butter in medium bowl at medium speed until creamy. Add egg and vanilla, beating until well mixed. Add all remaining cookie ingredients; beat at low speed until well mixed. Set aside 1/4 cup dough. Cover remaining dough; refrigerate 30 minutes.
- Heat oven to 375°F. Line cookie sheets with parchment paper; set aside.
- Shape chilled dough into 24 balls; place 2 inches apart onto prepared cookie sheets. Make 1/2-inch indentation in center of each cookie with back of measuring spoon or handle of wooden spoon.
- Place dulce de leche in resealable plastic food bag; snip off small corner of bag. Squeeze dulce de leche into each indentation until level with top of cookie.
- Divide reserved 1/4 cup dough into 24 pieces. Cover dulce de leche on each cookie with piece of dough, smoothing to seal.
- Bake 9-11 minutes or until edges are lightly browned. Let stand on cookie sheet 1 minute. Remove to cooling rack; let cool 5 minutes. Dip warm cookies into sugar mixture.
Nutrition Facts : Calories 110 calories, FatContent 4 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 20 milligrams, SodiumContent 170 milligrams, CarbohydrateContent 17 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams
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Reviews 4.9
Total Time 1 hours 27 minutes
Category World Cuisine, Latin American, South American, Peruvian
Cuisine Latin American, South American, Peruvian
Calories 174.6 calories per serving
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Reviews 3.4
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Reviews 3.4
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- 1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium-low speed until smooth, about 3 minutes. 2. Add the egg and vanilla, and mix on medium speed to combine. Scrape the bowl well. Add the flour, salt and baking powder and mix on low speed until fully incorporated, about 1 minute. 3. Form the dough into a 1-inch-thick disk and wrap tightly in plastic wrap. Refrigerate for 30 minutes (or up to three days). 4. On a lightly floured surface, roll out the dough to ?-inch thick. Use a cookie cutter to cut out the cookies, then transfer the cookies to four parchment-lined baking sheets. Refrigerate while you preheat the oven to 350?F. 5. Transfer the baking sheets to the oven and bake until the cookies darken slightly around the edges and appear set, 8 to 10 minutes. Cool completely on the baking sheets. 6. Spoon about 2 teaspoons of dulce de leche on top of each cookie and spread evenly to frost. Garnish with sprinkles, if desired. Store the cookies on a baking sheet covered with plastic wrap.
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From thepioneerwoman.com
Total Time 1 hours
Category Christmas, dessert
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