Ingredients
Equipment
Method
Instructions:
- Start by combining the all-purpose flour, powdered sugar, cornstarch, and salt in a mixing bowl. Whisk the ingredients together until they are well blended.
- Add the chilled, cubed unsalted butter into the bowl with the dry ingredients. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and vanilla extract. Pour this mixture into the bowl with the flour mixture. Stir until just combined, forming a soft dough.
- Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
- While the dough chills, preheat your oven to 350°F (175°C).
- Once chilled, dust your work surface with flour. Roll out the dough to about 1/4-inch thickness. Use your cookie cutter to cut out circles of dough and place them on a baking sheet lined with parchment paper.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cool, spread a generous layer of chilled dulce de leche on the flat side of one cookie, then sandwich it with another cookie.
- To finish, roll the filled cookies in shredded coconut and dust with powdered sugar.
Notes
- Make sure your butter is chilled; this helps create a flaky texture.
- For a more authentic touch, use homemade dulce de leche.
- Don’t skip the chilling step; it’s essential for maintaining the structure of the cookies.