Guess where this week's Magazine Monday recipe comes from?
Yeah, Canadian Living. Sue me - they rock.
All right, I saw this recipe and knew I just had to make these cookies as part of my Christmas baking spree this year. I cannot resist the siren call of dulce de leche! President's Choice makes a good one, and that's what I used. I still have some left over in the jar, and it's all I can do not to take a spoon and empty that jar in seconds!
Of course, typical CL, this recipe is not in their online database probably because they want you to buy the December issue of the magazine this recipe appears it. So, here it is!
Pecan Dulce de Leche Sandwich Cookies (slightly adapted by me)
3/4 cup butter, softened
1/4 cup each granulated sugar and packed dark brown sugar
1 egg yolk (you know, I hate it when recipes ask for one freaking egg yolk; forget it - I used a whole egg and things turned out just fine)
1 tsp vanilla
2 cups all purpose flour
3/4 cup toasted finely chopped pecans
1/4 cup shredded unsweetened coconut, toasted
1/2 cup dulce de leche
1. All right, make cookie dough as you would any other cookie dough.
2. Once you have a nice, smooth cookie dough, divide it in half; form each half into a 4cm-wide log, wrap in plastic wrap, and refrigerate until firm, about 1 hour, or overnight.
3. Cut logs into 1/4" slices and arrange 1" apart on a lined cookie sheet. Bake at 350F until golden, about 10 minutes. Transfer to rack & cool completely.
4. Spread bottoms of half of the cookies with about 1/2 tsp dulce de leche. Top with remaining cookies to make sandwiches.You're supposed to get about 36 cookies from this, but I got closer to 24 - 25 in total, probably because I cut my slices a little thicker.
These are really tasty, let me tell you!