Coconut Pecan Florentine Sandwich Cookies
Reynolds Kitchens® Tips
Reynolds Kitchens tip
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Ingredients
- 1 roll Pillsbury® refrigerated sugar cookie dough
- 1 can Pillsbury® Creamy Supreme® Coconut Pecan Frosting
- 2/3 cup old-fashioned oats
- 1 cup Jif® Mocha Cappuccino Flavored Hazelnut Spread
Directions
Step 1
Heat oven to °F. Line large cookie sheets with parchment paper.
Step 2
Let cookie dough stand at room temperature minutes to soften. In large bowl, break up cookie dough. Add frosting, oats and / teaspoon salt. Beat with electric mixer on medium speed until well blended. Working with / of the dough; drop by tablespoonfuls to make cookies. Place inches apart on cookie sheets. (Cookies will spread.)
Step 3
Bake cookie sheets at a time, to minutes or until golden brown, turning cookie sheets halfway through bake time. While cookies are baking, drop remaining tablespoonfuls of dough onto parchment paper to make additional cookies. Remove baked cookies and parchment paper to cooling rack. Cool completely, about minutes. Repeat with remaining dough and parchment paper.
Step 4
Spread heaping teaspoon of the hazelnut spread onto bottom of cookies. Top with remaining cookies bottom side down; press lightly. Store in covered container.
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servings
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Serving: Calories ; Total Fat g (Saturated Fat .g); Sodium mg; Total Carbohydrate g (Dietary Fiber g); Protein g
Step 9
Exchanges: Starch, Other Carbohydrate, / Fat
Step 10
Carbohydrate Choices:
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Jif and Simply Jif are trademarks of The J.M. Smucker Company
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Contest Name: BakeOff® Contest ,
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Contestant Name: Paula Mahagnoul
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City: Sioux Falls
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State: SD
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