Ingredients
1⅛cupscornstarch
1cupall purpose flour
1tspbaking powder
¼tspsalt
10tbspbutter,softened
⅔cupgranulated sugar
3large egg yolks
1½tspvanilla extract
1cupDulce de Leche
coconut,finely shredded, optional
Preparation
In a mixing bowl, whisk together the flour, cornstarch, baking powder, and salt, then set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together the butter and sugar on medium speed for about 30 seconds until creamy.
Blend in the egg yolks, one at a time. Mix in the vanilla extract. With the mixer set on low speed, slowly add in the dry ingredients and mix until combined and the dough starts to come together.
Shape the dough into a ball, cover the ball with plastic wrap, then refrigerate 30 minutes to 1 hour or until the dough is easy enough to work with.
Preheat the oven to 350 degrees F. Roll half the dough out onto a lightly floured surface to about ⅓-inch thickness.
Using a 2-inch round cookie cutter, cut dough into circles. Then, using a thin metal spatula or tall knife such as a Santoku knife, slide along the bottom of the cutout cookie and transfer cookie sheet lined with parchment paper or a silicone baking mat.
Bake in the oven for 10 to 11 minutes. Allow the cookies to cool 5 minutes on cookie sheet, then transfer to a wire rack.
Cool the cookies completely, then spread a layer of Dulce de Leche over the bottom side of one cookie, then sandwich to the bottom side of another cookie.
Roll in fine coconut, then serve and enjoy!
