Directions

  • Beat the butter until creamy. Add the sugar gradually, beating until the mixture is light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the vanilla and lemon rind.
  • Sift together the cornstarch, flour, baking powder and salt. Gradually add the dry ingredients to the butter mixture, beating until thoroughly combined.
  • Drop the batter by small spoonfuls onto well buttered baking sheets. Leave enough space between the cookies because they will spread.
  • Bake in a 350 degrees oven 15 minutes. Immediately remove from the baking sheets and let cool.
  • When cool, spread some Dulce de leche on the bottom half of the cookies and make a sandwich with the remaining cookies. Squeeze the sandwiches so that some of the dulce de leche is squeezed out the sides, and roll the sides in the grated coconut.

Facts

  • Cook time: 30”

  • Difficulty: Low

Ingredients for 12-16 Servings

  • 2 1⁄2 cups cornstarch (Maizena Brand)

  • 1 2⁄3 cups flour.

  • 1⁄2 teaspoon baking soda.

  • 2 teaspoons baking powder.

  • 3⁄4 cup sugar.

  • 1 cup butter.

  • 3 egg yolks.

  • 1 tablespoon vanilla extract.

  • 1 teaspoon lemon zest

2017-07-27T01:07:59+00:00