| 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 |
| 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 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. |
| 4. | Bake 7 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheets. Cool completely. |
| 5. | 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. |
| 6. | Sprinkle tops of sandwich cookies with powdered sugar. Store between sheets of waxed paper in tightly covered container. |
| No change. |
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| This recipe was one of fifteen winners in the 2007 Mix It Up with Betty! Cookie Mix Recipe Contest. More than $10,000 was awarded! |
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| Look for cans of dulce de leche in the Hispanic-foods section at your supermarket. Dulce de leche is similar to sweetened condensed milk, but it has been caramelized and is much thicker. |
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| Dulce [DOOL-say] is Spanish for and generally refers to an intensely sweet confection made with sugar and cream. Leche [LAY-chay] is the Spanish word for “milk.” |
Nutrition Information:
190 ( 70); 8g ( 4g, 1g); 15mg; 95mg; 28g ( 0g, 19g); 3g 2%; 0%; 4%; 2% 1/2 ; 1 1/2 ; 0 ; 1 1/2 2