These tender, shortbread-like dulce de leche--filled sandwich cookies are popular in South and Central America.
- Portion size 28 servings
- Credits : Canadian Living Magazine: June 2011
Ingredients
Method
In bowl, rub superfine sugar with lemon zest between fingers until fragrant. Beat in butter until light and fluffy; beat in egg yolks, 1 at a time. Beat in vanilla.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.
On lightly floured surface or between waxed paper, roll out dough to scant 1/4-inch (5 mm) thickness. Using 1-1/2-inch (4 cm) round cutter, cut out circles to make 56 pieces, rerolling scraps.
Place, 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 1/2 tsp dulce de leche. Sandwich with another cookie, top side up. Roll edges in coconut. Dust tops with icing sugar. Let stand until set, about 1 hour. (Make-ahead: Store in airtight container for up to 24 hours.)
Nutritional facts Per cookie: about
- Sodium 42 mg
- Protein 1 g
- Calories 88.0
- Total fat 5 g
- Potassium 13 mg
- Cholesterol 24 mg
- Saturated fat 3 g
- Total carbohydrate 11 g
%RDI
- Iron 2.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 4.0
