Quentin Bacon
Yield
Makes 18 to 25 sandwich cookies

Dulce de leche is a thick, rich caramel made with sweetened milk and is sold in Mexican markets and some well-stocked supermarkets. If it's unavailable, use a thick caramel sauce or caramel ice cream topping for these cookies.

Prep and Cook Time: about 1 1/2 hours, plus about 30 minutes to freeze.

How to Make It

Step 1

In a large bowl, with an electric mixer on medium speed, beat butter and sugar until smooth. Add egg yolks, whole egg, rum, and vanilla and beat until well blended.

Step 2

In another bowl, mix 2 cups flour, cornstarch, and baking powder. Stir or beat into butter mixture until well blended. Divide dough in half. Flatten each portion into a disk, wrap in plastic wrap, and freeze until firm, about 30 minutes.

Step 3

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 or cooking parchment-lined 12- by 15-inch baking sheets. Gather excess dough into a ball, reroll, and cut out remaining cookies.

Step 4

Bake in a 350° oven until cookie edges are golden, about 10 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let the cookies cool on sheets for 5 minutes, then use a wide spatula to transfer them to racks to cool completely.

Step 5

Turn half the cookies bottom side up and spread each with about 1 tablespoon dulce de leche. Top with remaining cookies, bottom side down. Place coconut in a shallow bowl. Gently squeeze each sandwich until filling begins to show at the edges, then roll edges in coconut.

Step 6

Nutritional analysis is per sandwich cookie.

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