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Alfajores (Dulce de Leche Sandwich Crème Cookies)

  • Prep 1 hr 20 min
  • Total 1 hr 20 min
  • Ingredients 7
  • Servings 24

Ingredients

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich Cookie
Calories
190
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
4g
19%
Trans Fat
1g
Cholesterol
15mg
5%
Sodium
95mg
4%
Potassium
35mg
1%
Total Carbohydrate
28g
9%
Dietary Fiber
0g
0%
Sugars
19g
Protein
3g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Christine Montalvo, of Windsor Heights, IA, won $500 for this recipe in the 2007 Mix It Up with Betty! Cookie Mix Recipe Contest. More than $10,000 was awarded!

Look for cans of dulce de leche in the Hispanic section at your supermarket. Dulce de leche is similar to sweetened condensed milk, but it has been caramelized and is much thicker.

Dulce [DOOL-say] is Spanish for and generally refers to an intensely sweet confection made with sugar and cream. Leche [LAY-chay] is the Spanish word for “milk.”

Directions

  • 1 Heat oven to 375°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 until 1/4 inch thick. 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 to cooling racks. Cool completely.
  • 5 To make each sandwich cookie, spread about 2 teaspoons dulce de leche on bottom of each cookie. Press 2 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.

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