Another Recipe Kitchen Tested by the Party Saviors


(Shortbread and Dulce de Leche Sandwich Cookies)

These cookies are popular throughout South America.  We think it's time North America discovers them.
SERVINGS: 36 cookies
PREP TIME: 30 minutes
COOK TIME: 10 minutes
1/2 cup butter, at room temperature
1/2 cup granulated white sugar
4 large egg yolks, lightly beaten
1 teaspoon vanilla extract
2 Tablespoons rum
1 teaspoon lemon zest, freshly grated
2 cups all-purpose flour
1 cup cornstarch
1/8 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 cup grated coconut
1 cup dulce de leche...Click here to make your own


Preheat oven to 325 degrees F. Line baking sheets with parchment paper.

In a large bowl beat softened butter and sugar with an electric mixer until light and fluffy. Add egg yolks (one at a time), allowing each yolk to incorporate into butter/sugar mixture before adding the next. Add vanilla extract, and lemon zest; mix well and set aside. In a separate bowl stir flour, cornstarch, salt, baking soda, and baking powder together.  Add flour mixture to sugar/butter mixture with a spoon, making a crumbly dough. When the dough starts to hold together press it into a ball. Wrap with plastic wrap and chill for 30 minutes to 1 hour.

Lightly flour surface and roll out the dough to 1/4" thickness. Cut with a 2" round cookie cutter. Continue pressing the dough together, rolling it out, and cutting until you have used all the dough. Place cookies 1/2 inch apart on the prepared cookie sheets.

Bake in the preheated oven until set but not browned, approx. 12 to 15 minutes. Using spatula; remove cookies immediately to cool on a wire rack.

Spread the underside of a cooled cookie with a teaspoon of dulce de leche, then top with another cookie (creating a sandwich).  When the caramel oozes out the sides roll the sides in the shredded coconut.