The soft texture of cornstarch coupled with Plugrá butter pair perfectly with the Dulce de Leche. A true Argentine delight!

Prep Time
20 min
Plus cooling
Cook Time
8 min
Recipe by
Angeles, home baker

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
Whisk flour, cornstarch, and baking powder in a large bowl. Set aside.
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.
Add yolks and eggs and beat on medium until combined. Beat in Amaretto, vanilla, and lemon zest until well blended.
Add flour mixture and mix on low speed until just combined. Do not over mix.
Remove the dough from the mixing bowl and form into a disk. Wrap with plastic and chill for 2 hours or until firm.
Preheat oven to 350°F. Line cookie sheets with parchment or use a silicon baking sheet.
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.
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.
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.