Servings: 10 Servings
Ingredients
- 100 gms – ¾ cup plain flour
- 150 gms – 1 ¼ cups cornstarch
- 1 tsp baking powder
- 80 gms – 1/3 cup + 1 tablespoon sugar
- 100 gms – ½ cup butter at room temperature
- 2 egg yolks
- ½ tsp vanilla extract
- Fine desiccated coconut to roll in
- Dulce de Leche to fill
Instructions
- Preheat oven to 350F (180C).
- In a large bowl, mix together the flour, cornstarch, baking powder and sugar.
- Add in the butter and mix until fully combined and a dough forms.
- Roll the dough into small balls about 1 inch (2-3 cm) in diameter.
- Place the balls on a parchment lined baking tray, leaving enough room for spreading.
- Flatten the dough balls with your fingers or a fork.
- Bake for 8-10 minutes until lightly golden brown.
- Remove from oven and let cool completely on the tray before transferring to a wire rack to cool completely.
- Once cooled, fill each cookie with dulce de leche and sandwich them together with another cookie.
- Roll the cookie in desiccated coconut or dust with confectioners sugar and enjoy!
Notes
• Use a rolling pin to roll out the dough to ensure an even thickness.
• If the dough is too dry, you can add a few tablespoons of butter.
• If the dough is too sticky, you can add a few tablespoons of cornstarch.
• The cookies will be soft when they come out of the oven, but they will firm up as they cool.
• You can store the cookies in an airtight container for up to three days.
Tried this recipe?Let us know how it was!