Ingredients
- 200 g unsalted butter, softened
- 150 g powdered sugar
- 3 large egg yolks
- 1 tsp vanilla extract
- 1 tsp finely grated lemon zest
- 200 g all-purpose flour
- 300 g cornstarch
- 2 tsp baking powder
- ¼ tsp salt
- 400-450 g N'dulce dulce de leche, thick
- Finely shredded coconut, for the edges
Instructions
- Beat butter and powdered sugar until creamy. Mix in egg yolks, vanilla and lemon zest.
- Sift together flour, cornstarch, baking powder and salt. Gently mix into the butter mixture until a soft dough forms. Avoid overworking.
- Flatten into a disc, cover and refrigerate for 30 minutes.
- Heat oven to 350°F / 175°C. Line baking sheets with parchment.
- Roll dough ¼ inch thick on a lightly floured surface. Cut into 2-inch rounds.
- Bake for 8–10 minutes, until set with barely golden bottoms. The tops should stay pale. Cool completely.
- Spread a generous layer of N'dulce onto half the cookies. Sandwich with the remaining cookies, pressing gently.
- Roll the exposed filling around the edges in coconut.
Best textureStore airtight overnight before serving. The cookies soften slightly against the filling.
