Dulce de Leche Cookies

(3)
  2 reviews
  • 1 hr 15 min prep time
  • 1 hr 45 min total time
  • 11 ingredients
  • 40 servings

Ingredients

Garnish

1
cup flaked coconut

Cookies

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 all-purpose flour
1
teaspoon baking powder
1/4
teaspoon salt
1/4
cup sugar

Filling

1
cup caramel apple dip (from 16-oz container)

Directions

  1. 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. 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. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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