Recipe by BlondieItaliana
I love these! They are a delicious sweet cookie from Argentina. They are a sandwich cookie - biscuit type cookie with Dulce De Leche in the middle then rolled in coconut. Sometimes they're called "cornstarch cookies". My mother-in-law first introduced these to me. She would make mine with crushed nuts or shaved white chocolate on the outside though as I have an allergy to coconut. Also, you can add 1 tablespoon of cognac for the traditional recipe, but I usually don't. ** You can buy Dulce de Leche in Spanish grocer or some of the larger supermarkets sell it by the condensed milk, if not, follow below... For the Dulce de Leche: Pour the two cans of condensed milk into a double boiler set over low heat. Cook milk, stirring once in a while, for 2-4 hours, until mixture thickens and becomes caramel-like. Remove from double boiler and refrigerate until needed. Mixture will firm with chilling.
Top Review by boholuxegirl
The amount of salt is not listed. I left it out by accident, and didn't notice any reduce quality. I am at high-altitude and made a few changes. One, was a mistake that worked out just fine. I used 3 whole eggs versus the yolks. I reduced the sugar by 1T; the baking powder by 1/4t; and the baking soda by 1/8t. The dough was firm enough and did not really spread. I rolled the cookies into balls and flattened to 5/16"with a glass. I baked them at 350F on convection (which is about 375F with a regular oven), for about 12 minutes. They turned out great. The night before, I made my own dulce de leche using a pressure cooker. Delicious. I toasted the unsweetened coconut for a little fuller flavor. Rave reviews from the family for these cookies!
- 2 1⁄2 cups cornstarch (Maizena Brand)
- 1 2⁄3 cups flour
- 1⁄2 teaspoon baking soda
- 2 teaspoons baking powder
- 3⁄4 cup sugar
- 1 cup butter
- 3 egg yolks
- 1 tablespoon vanilla extract
- 1 -2 teaspoon lemon zest (or powdered lemon)
Directions See How It's Made
- Beat the butter until creamy. Add the sugar gradually, beating until the mixture is light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the vanilla and lemon rind.
- Sift together the cornstarch, flour, baking powder and salt. Gradually add the dry ingredients to the butter mixture, beating until thoroughly combined.
- Drop the batter by small spoonfuls onto well buttered baking sheets. Leave enough space between the cookies because they will spread.
- Bake in a 350 degrees oven 15 minutes. Immediately remove from the baking sheets and let cool.
- When cool, spread some Dulce de leche on the bottom half of the cookies and make a sandwich with the remaining cookies. Squeeze the sandwiches so that some of the dulce de leche is squeezed out the sides, and roll the sides in the grated coconut.