Servings
48
Prep Time
20 min
Plus cooling
Cook Time
8 min
Recipe by
Angeles, home baker
Ingredients
| 1 cup (120g) | all-purpose flour |
| 2 cup (256g) | cornstarch |
| ½ tsp. (2.4g) | baking powder |
| ½ cup (100g) | granulated sugar |
| 6 oz. (170g) | Plugrá® Premium Butter, unsalted, softened |
| 2 large (34g) | egg yolks |
| 1 (50g) | large egg |
| 1 tbsp. (14g) | Amaretto liqueur |
| 1 tsp. (5g) | vanilla extract |
| 1 tsp. (2g) | grated lemon zest |
| 1 can (13.4 oz., 340g) | prepared dulce de leche |
| ½ cup finely chopped | unsweetened, shredded coconut, optional |
Steps
| 1 |
Whisk flour, cornstarch, and baking powder in a large bowl. Set aside.
|
| 2 |
Beat sugar and butter on medium speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy, about 3 minutes.
|
| 3 |
Add yolks and eggs and beat on medium until combined. Beat in Amaretto, vanilla, and lemon zest until well blended.
|
| 4 |
Add flour mixture and mix on low speed until just combined. Do not over mix.
|
| 5 |
Remove the dough from the mixing bowl and form into a disk. Wrap with plastic and chill for 2 hours or until firm.
|
| 6 |
Preheat oven to 350°F. Line cookie sheets with parchment or use a silicon baking sheet.
|
| 7 |
Lightly flour a work surface and roll the chilled dough to ⅛-inch thick. Cut with a 2-inch round cutter. Press a cookie stamp into the rounds, if desired.
|
| 8 |
Place cookies on prepared cookie sheets and bake until edges of cookie start to turn golden, about 8-10 minutes. Let cookies rest on the pans until completely cool.
|
| 9 |
Pipe or spread the dulce de leche onto the flat side of half of the cookies, top with the remaining cookies. Roll the edges in the coconut, if desired.
|
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