This is a traditional cookie that is much loved in most Latin cultures Even my mother in law says theyre the BEST and that is saying a lot considering she is from Mendoza Argentina
Prep Time
40 mins
Dificult
Medium
Servings
1 hr 20 mins
Ingredients
Instructions
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Whisk together the flour
cornstarch
baking soda
and baking powder; set aside.
Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the egg yolks one at a time
allowing each yolk to blend into the butter mixture before adding the next. Beat in the vanilla rum
vanilla extract
lemon extract
and lemon zest with the last egg. Gently fold in the flour mixture with a spoon
making a crumbly dough. When the dough becomes cohesive enough
press it together into a ball with your hands. Wrap with plastic wrap and chill for 30 minutes to 1 hour.
Roll out the dough
using as little flour as possible
about 1/4 inch thick. The dough will have an unusual consistency. Cut with a small round cookie cutter. Continue pressing the dough together
rolling it out
and cutting until you have used it all. Place cookies 1/2 inch apart on the prepared cookie sheets.
Bake in the preheated oven until set but not browned
7 to 10 minutes. Remove the cookies immediately to cool on a wire rack.
Spread the underside of a cooled cookie with a teaspoon of dulce de leche
then sandwich together with another cookie until the caramel oozes out the sides. Roll the sides in the shredded coconut.
