Ingredients
Dry
- 1 ¼ cups cornstarch
- 1 cup all-purpose flour
- 1 teaspoon baking powder
Wet
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large egg yolks
- 1 tablespoon lime zest or lemon zest
- 2 tablespoon brandy or cognac optional but lovely
For filling + finish
- Dulce de leche about ¾ to 1 cup, depending how generous you are
- Powdered sugar sifted
- Optional edges: shredded coconut cocoa powder, or finely chopped nuts
Instructions
Make the dough
- Sift dry ingredients (cornstarch, flour, baking powder) into a bowl.
- In another bowl, cream butter + sugar until pale and fluffy.
- Mix in egg yolks, then zest and brandy/cognac.
- Add dry ingredients and stir gently until you have a soft dough.
- If it feels too sticky to roll, add 1–2 tablespoon flour max.
- Wrap and chill 30 minutes.
Roll + cut
- Heat oven to 350°F (175°C). Line trays with parchment.
- Roll dough to about ⅛-inch thick on a lightly floured surface (or between parchment).
- Cut 2-inch rounds. Re-roll scraps gently.
Bake (keep them pale)
- Bake 8–10 minutes until set.
- They should look dry and pale, not golden.
- Cool completely on a rack.
Fill + finish
- Spread about 2 teaspoon dulce de leche on half the cookies.
- Top with remaining cookies to make sandwiches.
- Optional: roll edges in coconut/nuts/cocoa.
- Dust generously with powdered sugar.
Video
Nutrition
Calories: 132kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 24mg | Potassium: 11mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 168IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.4mg
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