Alfajores (Dulce de Leche Sandwich Creme Cookies)
Recipe from Betty Crocker

Prize-Winning Recipe 2007! Take a delicious taste adventure with a traditional cookie of South America. Two cookies made with a time-saving cookie mix are sandwiched with dulce de leche and sprinkled with powdered sugar.



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Ingredients
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    1   pouch 
    Betty Crocker® sugar cookie mix (1 pound 1.5 ounces)
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    1   cup 
    coconut
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    1/2  cup 
    pecan halves, toasted, finely chopped
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    1/3  cup 
    butter or margarine, softened
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    1   
    egg
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    1   can 
    dulce de leche (caramelized sweetened condensed milk, 13.4 ounces)
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    2   tablespoons 
    powdered sugar

Directions
1.
Heat oven to 375 degrees 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.
Tip:

1.
High Altitude (3500-6500 ft): No change.
Nutrition information
Per Serving: cal. (kcal) 190, Fat, total (g) 8, chol. (mg) 15, sat. fat (g) 4, carb. (g) 28, Trans fatty acid (g) 1, sugar (g) 1, pro. (g) 3, vit. A (IU) 97, sodium (mg) 95, calcium (mg) 40, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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