Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 1 c. butter or possibly margarine - (1/2 lb) room temperature
- 2/3 c. sugar
- 2 lrg egg yolks
- 1 lrg egg
- 3 Tbsp. dark rum
- 1 tsp vanilla
- 2 c. all-purpose flour
- 1 c. cornstarch
- 1 tsp baking pwdr
- 1 3/4 c. dulce de leche see comments (or possibly caramel sauce)
- 1 c. sweetened flaked dry coconut
Инструкции
- In a large bowl, with a mixer on medium speed, beat 1 c. butter and sugar till smooth. Add in egg yolks, whole egg, rum, and vanilla and beat till well blended.
- In a medium bowl, mix 2 c. flour, cornstarch, and baking pwdr. Stir into butter mix, then beat till well blended. Divide dough in half, press each half into a disk, wrap in plastic wrap, and freeze till hard, about 30 min.
- Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/8 inch thick. With a floured, 2- to 3-inch round cutter, cut out cookies. Place about 1 inch apart on buttered 12- by 15-inch baking sheets. Gather excess dough into a ball, reroll, and cut out remaining cookies.
- Bake in a 350 degree regular or possibly convection oven till cookie edges just begin to brown, about 10 min. If baking two sheets at once in one oven, switch their positions halfway through baking. Let the cookies cold on sheets for 5 min, then use a wide spatula to transfer them to racks to cold completely.
- Turn half the cookies bottom-side up and spread each with about 1 Tbsp. dulce de leche. Top with remaining cookies, bottom-side down. Place coconut in a shallow bowl. Gently squeeze each sandwich till filling begins to ooze out sides, then roll edges in coconut.
- This recipe yields 18 to 25 sandwiches.
- Comments: Paula Austin made these flaky, caramel-filled Argentine sandwich cookies for her sister-in-law's wedding brunch; they drew rave reviews. Dulce de leche, a thick, rich caramel made with sweetened lowfat milk, is sold in Mexican markets and some well-stocked supermarkets. If it's unavailable, use a thick caramel sauce or possibly ice cream topping.
- Yield: 18 to 25 cookies
