My husband was the one that introduced these cookies to me. It’s a South American cookie that is simply delicious. You seriously can’t stop eating these. I made these the other day and had to send some to my sister-in-law in Kansas City. I knew if I didn’t, she would disown me from the family. 😉
1 cup sugar
3/4 cup butter
1 cup all purpose flour
2 1/2 cups cornstarch
1 tsp. vanilla extract shopping list
1/2 Tsp. baking powder
2 large eggs
2 egg yolks
1 can (14oz.) Carnation sweetened condensed milk
Grated coconut (optional)
In a large bowl, cream the butter and sugar together.
Add the remaining ingredients (except condensed milk) and mix thoroughly.
Knead dough on a floured surface until smooth allowing it to rest for 15-20 minutes before rolling out.
Roll dough to approximately 1/4 inch thickness.
Cut 2 inch rounds (1 inch for bite-size cookies).
Bake on a greased cookie sheet at 300 degrees for 20 minutes.
Let cool completely.
Spread dulce de leche (recipe follows) on one cookie and place another on top, making a sandwich cookie.
As an option you can sprinkle the sandwich cookies with powdered sugar. Additionally, you can press cookies so filing squeezes out the side and proceed to roll in grated coconut. Makes about 50 cookies (25 sandwiches)
Dulce De Leche
Pour Sweetened Condensed milk into a pie plate and cover with aluminum foil.
Place pie plate in larger shallow pan filled with hot water.
Bake at 425 for 1 hour+ or until caramel-colored.