This shortbreadlike, dulce de leche–filled sandwich cookie is popular throughout South and Central America.
- Portion size 48 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
- 2/3 cups granulated sugar
- 1 1/4 teaspoon finely grated lemon rind
- 1 cup unsalted butter softened
- 3 egg yolks
- 2 tablespoons brandy
- 1 teaspoon vanilla
- 1 1/2 cup all-purpose flour
- 3/4 cups cornstarch
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup Brazil Nuts
- 1 cup dulce de leche (approx)
- icing sugar
MethodIn large bowl, rub granulated sugar with lemon rind until fragrant. Beat in butter until light and fluffy. Beat in egg yolks, 1 at a time; beat in brandy and vanilla.
In separate bowl, whisk together flour, cornstarch, baking powder, baking soda and salt; stir into butter mixture to make soft dough. Divide in half; wrap each and refrigerate for 1 hour.
Meanwhile, on baking sheet, bake Brazil nuts in 350°F (180°C) oven until golden and fragrant, 6 to 8 minutes. Let cool and chop finely. Set aside.
On lightly floured surface, roll out each disc to 1/8-inch (3 mm) thickness. Using 2-inch (5 cm) round crinkle cookie cutter, cut out shapes, rerolling scraps.
Place, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake in 350°F (180°C) oven until golden, about 9 minutes. Let cool on pans on racks.
Spread bottoms of half of the cookies with generous 1 tsp (5 mL) dulce de leche; sandwich with another cookie, top side up. Roll filling edges in Brazil nuts. Dust tops with icing sugar. Let stand until set, 1 hour.
Nutritional facts Per cookie: about
- Sodium 36 mg
- Protein 1 g
- Calories 102.0
- Total fat 6 g
- Potassium 14 mg
- Cholesterol 25 mg
- Saturated fat 3 g
- Total carbohydrate 12 g
- Iron 2.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 5.0