* Exported from MasterCook *

Chilean Sandwich Cookies

Recipe By :Clabber Girl
Serving Size : 0 Preparation Time :0:00
Categories : Cookies Formed
Rolled

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups unsalted butter -- softened
1 cup sugar
2 large eggs
2 large egg yolks
1 tablespoon vanilla extract
1 tablespoon pisco*
2 cups all-purpose flour -- sifted
1 cup cornstarch
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 can Dulce de Leche caramel sauce -- (14 ounces)
ground walnuts or grated coconut -- for garnish

In a large bowl, cream butter and sugar. Add whole eggs, egg yolks, vanilla
and pisco. Beat until well blended. Set aside.
In a separate bowl, mix together flour, cornstarch, baking powder and salt.
Gradually add the flour mixture to the creamed mixture, stirring until well
blended.
Divide dough into four equal parts. Flatten dough and wrap with plastic
wrap.
Freeze until firm, about one hour.
Preheat oven to 350 degrees F. Butter cookie sheet. Set aside.
On a lightly floured surface, roll out dough to about 1/8-inch thick (keep
extra dough in freezer until ready to roll out). Cut into 3-inch circles.
Lightly prick dough with a fork and place on prepared cookie sheet.
Bake at 350 degrees F. for 8 to 10 minutes or until edges just begin to
brown.
Cool cookies on baking sheets for 5 minutes. Transfer cookies to a wire rack
to finish cooling.
Spread a generous amount of Dulce de Leche caramel sauce on one cookie. Top
with a second cookie, making a sandwich. Gently squeeze filling to the edges
and roll edges in ground walnuts or grated coconut.

*Pisco is a Chilean brandy made from fermented grapes. Pisco is sold in 700
ml bottles. Brandy or cognac may be used as a substitute.