AuthorHeather WallaceCategorycOOkiesDifficultyIntermediateYour favorite girl scout cookie just became available year round...so if you missed getting a box your still in luck.
Mexican spices are baked into the crunchy shortbread that give a little bit of warmth to each bite.
Your welcome.
Mix 3 sticks of unsalted butter at room temperature and 1 cup of sugar in an electric mixer fitted with a paddle attachment until combined.
Add 1 teaspoon of vanilla extract.
In a separate medium sized bowl sift together 3 1/2 cups of all-purpose flour, 1/4 teaspoon salt, 1 tablespoon cinnamon, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon of Ancho chili powder.
Slowly incorporate dry ingredients into butter mixture until dough starts to come together.
Drop onto a lightly floured surface and form into a disk.
Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350.
Remove dough from refrigerator and roll to 1/8 inch thickness on a floured surface.
Cut into disks with a 2 inch cookie cutter and then cut the center with a 1/2 inch cookie cutter.
Bake for 20-25 minutes till slightly browned.
Cool completely.
Spread 3 cups sweetened coconut flakes on a cookie sheet and bake for 10 minutes stirring half way through. Watch closely to make sure it doesn't burn, as it can quickly go from un-toasted to burnt.
Let cool.
In a small sauce pan combine 1/2 cup of dulce de leche and 3 tablespoons of milk. Simmer on low heat until smooth.
Pour over toasted coconut and mix well.
Spread remaining dulce de leche in the can onto each cookie evenly.
Gently press coconut mixture onto cookies.
Place cookies in refrigerator for 10 minutes.
Melt 12 ounces of dark chocolate in a double boiler.
Dip the bottom of each cookie into melted chocolate and place onto parchment paper.
Dip a fork into remaining chocolate and drizzle over the tops of cookies.
Refrigerate 10-20 minutes.
Enjoy with a cold glass of milk.
Store in an airtight container in the fridge.
Ingredients
Directions
Mix 3 sticks of unsalted butter at room temperature and 1 cup of sugar in an electric mixer fitted with a paddle attachment until combined.
Add 1 teaspoon of vanilla extract.
In a separate medium sized bowl sift together 3 1/2 cups of all-purpose flour, 1/4 teaspoon salt, 1 tablespoon cinnamon, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon of Ancho chili powder.
Slowly incorporate dry ingredients into butter mixture until dough starts to come together.
Drop onto a lightly floured surface and form into a disk.
Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350.
Remove dough from refrigerator and roll to 1/8 inch thickness on a floured surface.
Cut into disks with a 2 inch cookie cutter and then cut the center with a 1/2 inch cookie cutter.
Bake for 20-25 minutes till slightly browned.
Cool completely.
Spread 3 cups sweetened coconut flakes on a cookie sheet and bake for 10 minutes stirring half way through. Watch closely to make sure it doesn't burn, as it can quickly go from un-toasted to burnt.
Let cool.
In a small sauce pan combine 1/2 cup of dulce de leche and 3 tablespoons of milk. Simmer on low heat until smooth.
Pour over toasted coconut and mix well.
Spread remaining dulce de leche in the can onto each cookie evenly.
Gently press coconut mixture onto cookies.
Place cookies in refrigerator for 10 minutes.
Melt 12 ounces of dark chocolate in a double boiler.
Dip the bottom of each cookie into melted chocolate and place onto parchment paper.
Dip a fork into remaining chocolate and drizzle over the tops of cookies.
Refrigerate 10-20 minutes.
Enjoy with a cold glass of milk.
Store in an airtight container in the fridge.