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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
Serves 18-20 cookies
- 1 1/2 cups Maizena (or corn starch)
- 1/2 tablespoon Baking soda
- 1 cup All purpose flour
- 1/3 cup Sugar
- 1/4 cup Softened butter
- 1 Lime Zest
- 2 Eggs
- 3 teaspoons Coffee (reserve 1 teaspoon for the filling)
- 1 teaspoon Vanilla extract
- 1 Jar of dulce de leche
- Coconut flakes as needed
- 3 Candy cane, crushed
- 1. Sift together the flour, maicena (corn starch) and baking powder in a bowl. Set aside.
- 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.
- 3. Add the flour mixture into the batter with a rubber spatula until a dough forms.
- 4. Wrap the dough inside a plastic wrap and let it chill in the fridge for 30 minutes.
- 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.
- 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.
- 7. To decorate you can sprinkle coconut flakes, dust powder sugar or add any candy sprinkles.
- This recipe was entered in the contest for Your Best Holiday Cookie from Anywhere in the World