Alfajores (Dulce de Leche Sandwich Crème Cookies)

 

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.