Ingredients for Pecan Dulche De Leche Sandwich Cookies
- 1 cup (2 sticks) unsalted butter, softened
- Sugar
- 1 cup packed light brown sugar
- 1 large egg yolk
- Vanilla Extract
- 1/2 teaspoon salt
- All Purpose Flour
- 1 cup pecan halves, roughly chopped (reserve 1/2 cup for rolling)
- Unsweetened Coconut
- 1/2 cup dulce de leche, for filling
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How to Make Pecan Dulche De Leche Sandwich Cookies
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg yolk, vanilla extract, and salt until well combined.
- In a separate bowl, whisk together the flour, 1/2 cup chopped pecans, and shredded coconut.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the dough in half. Shape each half into a 1 1/2-inch wide log.
- Roll each log in the remaining 1/2 cup of chopped pecans, pressing gently to adhere.
- Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
- Once chilled, slice the logs into 1/4-inch thick rounds.
- Arrange the cookie slices about 1 inch apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool completely on a wire rack.
- Once cooled, spread about 1/2 teaspoon of dulce de leche onto the bottom of half of the cookies.
- Top with the remaining cookies to create sandwich cookies.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
12g
Fat
17g
Carbs
2g
