AR
Argentina
Featured recipe
South America
AR
Tender cornstarch cookies filled with dulce de leche and finished with coconut.
35 min
12 min
18 sandwich cookies
Medium
47 min + chilling
1 cup (120 g) flour 1 1/2 cups (180 g) cornstarch 1 tsp baking powder 1/4 tsp salt 1/2 cup (113 g) unsalted butter, softened 1/2 cup (100 g) sugar 3 egg yolks 1 tsp vanilla 1 tsp lemon zest 1 cup (300 g) dulce de leche 1/2 cup (40 g) shredded coconut
1. Whisk flour, cornstarch, baking powder, and salt. 2. Beat butter and sugar for 3 minutes. 3. Beat in yolks one at a time. 4. Add vanilla and lemon zest. 5. Mix in the dry ingredients until a soft dough forms. 6. Chill for 30 minutes. 7. Roll 1/4 inch thick and cut into 2 inch circles. 8. Bake at 350°F (175°C) for 10 to 12 minutes and cool. 9. Sandwich with dulce de leche. 10. Roll the exposed filling in coconut.
SCHNAX TIP
Take the cookies out while still pale so they remain delicate and tender.