Author Notes
Although this recipe is native to Argentina they are very popular in my home country too, Costa Rica. We have been eating this cookies forever! I added coffee flavouring to enhance the taste of dulce de leche. You can decorate with coconut flakes (traditional way) or like in this recipe, with candy cane. —Sonia Leung
Ingredients
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1 1/2 cups
Maizena (or corn starch)
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1/2 tablespoon
Baking soda
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1 cup
All purpose flour
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1/3 cup
Sugar
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1/4 cup
Softened butter
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1
Lime Zest
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2
Eggs
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3 teaspoons
Coffee (reserve 1 teaspoon for the filling)
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1 teaspoon
Vanilla extract
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1
Jar of dulce de leche
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Coconut flakes as needed
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3
Candy cane, crushed
Directions
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1. Sift together the flour, maicena (corn starch) and baking powder in a bowl. Set aside.
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2. Cream together, butter and sugar until fluffy. While beating, add the eggs one at a time until the batter is smooth. Scrape the bowl. Add lime zest, coffee and vanilla extract. Combine well.
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3. Add the flour mixture into the batter with a rubber spatula until a dough forms.
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4. Wrap the dough inside a plastic wrap and let it chill in the fridge for 30 minutes.
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5. Preheat the oven to 350. Take the dough out of the fridge and gently put it on a surface dusted with flour. Roll it into a sheet of about 5mm thick. Using a cookie cutter cut into shapes (traditional one is a circle but you can do any shape you like). But the shapes onto a cooking sheet and bake for 8-9 minutes until the edges are golden.
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6. Add 1 teaspoon of coffee into the dulce de leche. Spread this mixture onto half of the cookies. Use the other half of the cookies to cover them, making a sandwich.
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7. To decorate you can sprinkle coconut flakes, dust powder sugar or add any candy sprinkles.
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