Dulce de Leche Cookies

 

1

cup flaked coconut

1

cup butter, softened

2/3

cup sugar

2

egg yolks

3

tablespoons dark rum or 1/2 teaspoon rum extract plus 2 1/2 tablespoons water

1

teaspoon vanilla

2 1/2

cups Gold Medal® all-purpose flour

1

teaspoon baking powder

1/4

teaspoon salt

1/4

cup sugar

1

cup caramel apple dip (from 16-oz container)

• 1 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.
• 2 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.
• 3 In medium bowl, stir together flour, baking powder and salt. Stir flour mixture into butter mixture until well blended. Cover; refrigerate 30 minutes.
• 4 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.
• 5 Bake 10 to 11 minutes or just until edges begin to brown. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
• 6 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.