Pecandulchedelechesandwichcookies Recipes

ALFAJORES (DULCE DE LECHE SANDWICH CRèME COOKIES)

Steps:

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

ALFAJORES (DULCE DE LECHE SANDWICH COOKIES)

Steps:

• Mix flour, confectioners' sugar, cornstarch, and salt together in a bowl. Place butter in a separate bowl and use an electric mixer to beat until soft and fluffy. Add white sugar and vanilla and mix well.
• Add flour mixture to the bowl with the butter mixture in 3 stages; mix until just blended. Divide dough in half and roll each half into a log. Refrigerate dough logs until firm, about 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Slice dough logs into 1/4-inch cookies and place on a baking sheet.
• Bake in the preheated oven until just starting to turn golden around the edges, 8 to 10 minutes.
• Allow cookies to cool on the pan for 1 minute. Transfer to wire racks to cool completely, about 30 minutes more.
• Use a knife to apply a generous amount of dulce de leche on one cookie. Sandwich another cookie on top and place on a serving tray. Repeat with remaining cookies and dulce de leche. Lightly dust finished cookies with confectioners' sugar.

DULCE DE LECHE STUFFED CHOCOLATE CHIP PECAN COOKIES

Steps:

• Line baking sheet with waxed paper or foil. Spoon 36 slightly scant level measuring teaspoonfuls dulce de leche onto lined baking sheet. Freeze 1 hour or until slightly firm (will not freeze solid).
• Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed, or mix well with spoon until well blended. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda and salt. Using heavy-duty wooden spoon, stir in chips and pecans; dough will be stiff and chunky (you may need to use your hands).
• Drop dough by 1/4 cupfuls or #16 ice cream scoop about 3 inches apart onto cooking parchment-lined cookie sheet. Press thumb into center of each cookie to make deep indentation, but do not press all the way to cookie sheet. Place 1 dollop of the dulce de leche into center of each cookie making sure to form dough around dollop to enclose. You may have to return dulce de leche dollops to freezer if they become too warm to work with.
• Bake 12 to 15 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes. Remove from cookie sheets to cooling racks.
• Freezer Instructions: Make cookies as directed through step 3. Place cookies on a baking sheet and freeze 1 hour or until firm. Place frozen cookie dough balls in a plastic zip-top freezer bag. When ready to bake, place on baking sheet and bake as directed.