Description
A delightful recipe for buttery sandwich cookies filled with creamy dulce de leche, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 cup brown sugar
- 1/2 cup cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- Dulce de leche for filling
- Desiccated coconut for coating
- Powdered sugar for dusting (optional)
Instructions
- In a large mixing bowl, beat the softened butter until creamy.
- Add powdered sugar, brown sugar, cornstarch, vanilla extract, and salt. Continue beating until combined and creamy.
- Gradually add the all-purpose flour in about four parts, stirring after each addition until fully incorporated.
- Divide the dough into two equal halves and shape each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out one dough disk at a time to ⅛-inch thickness and cut circles using a round cookie cutter.
- Place cookies on the baking sheet at least 1 inch apart and bake for 8 to 9 minutes.
- Let the cookies cool completely before handling, then sandwich with dulce de leche and roll edges in desiccated coconut or dust with powdered sugar.
Notes
Chill the dough for at least 30 minutes to prevent spread during baking. Adjust the amount of dulce de leche to your preference.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg