Dulce De Leche Besito Cookie Food
DULCE DE LECHE COOKIES
Caramel apple dip is the quick filling sandwiched between tender sugar cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 40
Number Of Ingredients 11
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.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Sandwich Cookie, Sodium 95 mg, Sugar 9 g, TransFat 0 g
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- In a large bowl, combine the butter, the flour and the sugar and mix everything together, using your hands, until a dough forms. Continue working the dough until it is smooth and doesn't stick to your hands anymore.
- Once the dough is ready, form a ball and then flatten it slightly into a thick disc. Cut the disc into 4 equal parts.
- Roll each part into a ball again and then roll the ball into a skinny log. Using a knife, cut the log into 18 equal parts and make little balls. (You could also roll the entire dough to 1/4" thick and use a 2" cookie cutter to cut the cookies. However, they will be thinner that way.)
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- You can use pre-made dulce de leche, or make it at home. To make dulce de leche at home, you take many different approaches. Check the post above to read 3 different approaches on how to make dulce de leche from a can of condensed milk.
- Store in the refrigerator for up to 7 days. Let cookies slightly come to room temperature for 5-10 minutes before serving.
- After piping the cookie balls, place tray in the freezer for 2 hours. Once cookies are completely frozen, you can place them in a freezer bag or container safely, because they won’t stick together.
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