Argentine Dulce De Leche Cookies are a delicious Argentinian cookie. This easy to follow cookie recipe will become one you make over and over again.
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How to Make Argentine Dulce De Leche Cookies
We are talking a shortbread-ish sandwich cookie with creamy dulce de leche (caramel) in the middle and then rolled in coconut. It is am.az.ing. And seriously easy. Here’s what ya need!
1 cup cornstarch
¾ cup all-purpose flour
½ t. baking soda
1 t. baking soda
8 T. butter
1/3 cup sugar
2 egg yolks
1 ½ T. lemon juice
¾ t. vanilla
1 can of dulce de leche (found in the cooking aisle next to sweetened condensed milk)
1 cup shredded coconut
First, combine the cornstarch, flour, salt, baking powder and baking soda in a bowl and mix it together.
Then, cream the butter and sugar with your mixer.
Add the eggs, lemon juice, and the vanilla.
Once it is well mixed, slowly add the powder mixture.
After the dough has been refrigerated, preheat the oven to 350 degrees. Roll the dough out till its about 1/8-1/4 of an inch in thickness. The dough might get a little crumbly, that’s totally fine. Just mash it back together where it’s needed. Take a round cookie cutter, or if you’re me, use a sippy cup. I know. I’m classy. Cut circles out and place them on a parchment-lined cookie sheet. You can remash and roll the dough out a few times. You should get around 24 cookies out of it.
Bake the cookies for 12 minutes. You will know they are done when the edges turn a golden brown. After letting the cookies cool, slather dulce de leche on a cookie and sandwich it with another.
Then, roll the edge of it in the coconut.
You can dust the tops with powdered sugar, or just eat them as they are.
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