|
FERNA MANGO CARAMEL SANDWICH COOKIES
COOKIES
| Ingredients |
Quantity |
| Brown sugar |
1/2 cup |
| FERNA BUTTINA BUTTER SUBSTITUTE |
1/2 cup + 2 tbsps. |
| Egg yolk |
1 piece |
| Water |
1/4 cup |
| All purpose flour |
2 cups |
| FERNA IODIZED SALT |
1/8 tsp. |
FROSTING
| Ingredients |
Quantity |
| FERNA BUTTINA BUTTER SUBSTITUTE |
1 1/2 tbsps. |
| Powdered sugar |
1 1/4 cups |
| FERNA PRIMERA MANGO FLAVOCOL |
3/4 tsp. |
| Evaporated milk |
7 tsps. |
PROCEDURE
1. In a mixing bowl, cream brown sugar and FERNA
BUTTINA BUTTER SUBSTITUTE until fluffy.
2. Add egg yolk and water. Blend well.
3. Sift FERNA IODIZED SALT and flour and add
to the creamed mixture. Blend well.
4. Refrigerate for 15 minutes for easier handling.
5. Form the dough into 1-inch balls and place
each dough on a cookie sheet 2 inches apart.
Using a fork dipped in flour, flatten each ball
into 1 1/2 inch diameter.
6. Bake at 3250F for 15 to 20 minutes or until
sides are light brown. Cool cookies completely.
7. In a small saucepan, heat FERNA BUTTINA BUTTER
SUBSTITUTE just until melted.
8. Remove from heat and add in powdered sugar,
and FERNA PRIMERA MANGO FLAVOCOL.
9. Add enough milk to achieve the desired consistency.
10. To assemble, place a teaspoon of frosting
on a cookie and press another piece of cookie
on top of the frosting to make a sandwich.
Yield: 20 sandwich cookies
|
