8 ounces all purpose flour
6 ounces cornstarch
4 ounces powdered sugar
1/4 tsp salt
1/2 tsp baking powder
2 sticks unsalted butter, cut into 16 pieces
4 egg yolks
1 tsp vanilla
1 can dulce de leche
Heat oven to 350. Line 2 cookie sheets with parchment.
Place flour, cornstarch, powdered sugar, salt, and baking powder in the food processor and pulse a few times to combine.
Add butter and pulse 10 times.
Add egg yolks and vanilla and process until it forms a ball of dough.
Turn dough out onto a floured counter and roll out 1/4 inch thick. Cut with a 2 inch round cookie cutter and place evenly spaced on the cookie sheets.
Gather and re-roll remaining dough and cut until it's all used.
Bake cookies at 350 until just lightly golden around the bottom edge, 12-15 minutes. Let cool completely on the baking sheets.
Turn half the rounds over and scoop a tablespoon of dulce de leche on each overturned round. VERY GENTLY press a 2nd cookie on top to form sandwiches.
Optionally roll the edges in Shredded coconut.
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