Description
This is a traditional cookie that is much loved in most Latin cultures. Even my mother in law says they’re the BEST, and that is saying a lot considering she is from Mendoza, Argentina!
Ingredients
- 1 ⅔ cups unbleached all-purpose flour
- 2 ½ cups cornstarch
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1 cup unsalted butter, softened
- ¾ cup white sugar
- 3 egg yolks
- 1 teaspoon vanilla rum
- ½ teaspoon vanilla extract
- ½ teaspoon lemon extract
- 2 teaspoons lemon zest
- 1 (11.5 ounce) jar dulce de leche
- ½ cup unsweetened shredded coconut
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Whisk together the flour
- cornstarch
- baking soda
- and baking powder; set aside.
- Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the egg yolks one at a time
- allowing each yolk to blend into the butter mixture before adding the next. Beat in the vanilla rum
- vanilla extract
- lemon extract
- and lemon zest with the last egg. Gently fold in the flour mixture with a spoon
- making a crumbly dough. When the dough becomes cohesive enough
- press it together into a ball with your hands. Wrap with plastic wrap and chill for 30 minutes to 1 hour.
- Roll out the dough
- using as little flour as possible
- about 1/4 inch thick. The dough will have an unusual consistency. Cut with a small round cookie cutter. Continue pressing the dough together
- rolling it out
- and cutting until you have used it all. Place cookies 1/2 inch apart on the prepared cookie sheets.
- Bake in the preheated oven until set but not browned
- 7 to 10 minutes. Remove the cookies immediately to cool on a wire rack.
- Spread the underside of a cooled cookie with a teaspoon of dulce de leche
- then sandwich together with another cookie until the caramel oozes out the sides. Roll the sides in the shredded coconut.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 1 hr 20 mins
Servings: 36