In a large bowl, combine flour, pecans, salt and optional cinnamon. Set aside.
Place softened butter, sugar and lemon zest in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy. Beat in brandy, egg and vanilla. Reduce speed to low. Add dry ingredients and mix until incorporated. Chill dough in refrigerator for 2 hours.
Preheat oven to 350 degrees. Take a heaping teaspoon of dough and roll into a ball. Continue with remaining dough. Arrange balls 3-inches apart on a parchment-lined baking sheet pan. Flatten the cookies with the palm of your hand. Bake in middle of oven until edges are brown, about 10 – 12 minutes. Let cool for 2 minutes on pan then transfer to a rack to cool.
Soften the dulce de leche by putting the container in a bowl of hot water. Spread about one tablespoon of dulce de leche on the flat side of half the cookies Top with the remaining cookies. The cookies can be dusted with a generous amount of confectioners’ sugar. You can roll the edge of the cookies in shredded coconut or drizzle top with melted chocolate. If rolling in shredded coconut, put ¼ cup shredded coconut in a shallow bowl. Roll the cookie along its edge in the coconut, allowing the dulce de leche to stick to the coconut. This will create a coconut-lined edge.
Dulce de leche is a thick caramel used in Argentina. It is available in jars or cans in the international section of larger grocery stores. You can also prepare your own.
Mary DiSomma, Foodie, Author, Philanthropist, Mother, Wife and so much more...
Mary DiSomma, an enthusiastic and imaginative baker of cookies, is the author and publisher of A Gift of Cookies: Recipes to Share with Family & Friends. She is also a philanthropist, podiatrist, entrepreneur, and mother of four grown children.
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