Ingredients

The following ingredients have 6 Servings
  • 1 cup cornstarch
  • 3/4 cup all-purpose flour (more for rolling)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter (softened)
  • 1/3 cup sugar
  • 2 large egg yolks (+1 more if needed)
  • 1 tablespoon cream (or liquor like pisco, brandy or rum)
  • 1/2 teaspoon rum flavoring (if using cream above)
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 1 cup Dulce de Leche (and/or thickened (guava) jam)
  • unsweetened desiccated coconut

Instruction

  • In a medium bowl whisk together cornstarch, flour, baking powder, baking soda and salt.
  • With the paddle attachment of your stand mixer cream together butter and sugar until fluffy and light in colour. Add the egg yolks one at a time and continue beating. Add and mix in cream/liquor and extracts.On low speed gradually add the flour mixture and mix until just combined. (We live in a very dry prairie climate so I had to add an extra egg yolk to make the dough hold together).
  • Turn the dough out onto a piece of plastic wrap and shape into a flat disk. Wrap and chill in the fridge for at least one hour.
  • Preheat the oven to 350 degrees F and line 2 baking sheets.
  • Sprinkle flour on a piece of parchment paper and on top of the dough disk. Roll out the dough to about 1/4 inch thickness. The dough might break but you can easily push it back together. Cut out 24 circles (about 2 inches) and place 1/2 inch apart on prepared baking sheets. Reroll the dough as needed.
  • Bake one baking sheet at a time for about 10-13 minutes until cookies are set but still light. Immediately transfer to a wire rack to cool.
  • If using jam for filling thicken it by heating it either in the microwave for about 2 minutes (it should come out bubbly) or in a small saucepan on the stove top while stirring often. Let cool completely.
  • Spread a little jam or Dulce de Leche on a cookie and top with another one. Press together lightly until the filling shows and roll the edges in desiccated coconut.
  • Store in an airtight container.