DOLCE COOKIES RECIPES

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.

Steps:

• 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.