The dough is a dream for kids to work with… since it’s mostly butter, there’s no sticky hands to deal with. I simply gave her smidge of dough, and she went to work making silly shapes. While she rolled and rerolled her dough half a million times, I was amazed to find that her cookies came out just as tender as mine (thanks to the light texture from the corn starch).
The real prize of this cookie is the dulce de leche filling. This mild caramelized milk spread is the perfect complement to the whisper of lemon inside the cookie.While we’ve made homemade dulce de leche several times for this blog, I took a shortcut and purchased La Lechera Dulce de Leche (I found it at the local supermarket next to the condensed milk). I was delighted to find that it is a beautiful spreadable consistency – a lot like creamy peanut butter.
| Servings | Prep Time |
| 36 3″ cookies (18 sandwiched cookies) | 15 minutes |
| Cook Time | Passive Time |
| 12-14 minutes | 45 minutes |
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The dough is a dream for kids to work with… since it’s mostly butter, there’s no sticky hands to deal with. I simply gave her smidge of dough, and she went to work making silly shapes. While she rolled and rerolled her dough half a million times, I was amazed to find that her cookies came out just as tender as mine (thanks to the light texture from the corn starch).
The real prize of this cookie is the dulce de leche filling. This mild caramelized milk spread is the perfect complement to the whisper of lemon inside the cookie.While we’ve made homemade dulce de leche several times for this blog, I took a shortcut and purchased La Lechera Dulce de Leche (I found it at the local supermarket next to the condensed milk). I was delighted to find that it is a beautiful spreadable consistency – a lot like creamy peanut butter.
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Ingredients
- 16 Tbsp unsalted butter , at room temperature
- 2/3 cup sugar
- 1 large lemons , zested
- 2 cups cornstarch
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 4 large egg yolks
- 2 Tbsp brandy
- 2 tsp vanilla extract
- 15 oz dulce de leche (only a partial can will be needed)
- powdered sugar
Servings: 3″ cookies (18 sandwiched cookies)
Units:
Instructions
- Cream together the butter, sugar and lemon zest in the bowl of a standing mixer. In another bowl, whisk together the dry ingredients (cornstarch, flour, baking powder, baking soda, and salt).
- Next, add the wet ingredients to the butter mixture, scraping the sides to incorporate well
- Beat in the cornstarch mixture to the butter mixture… little by little… until fully incorporated. A wet looking dough will form but it should not be sticky when you touch it. Shape into a disc and refrigerate about 30 minutes.
- Next, preheat the oven to 350F. Roll out the dough and cut 2 inch circles a little thicker than 3/10 inch (a.k.a. a little over a 1/4″). I like to pop them in the freezer for 15 minutes to help them keep their shape. The fridge works, too.
- Bake 12-14 minutes, or until puffed. For nice, soft cookies you won’t want them to brown. Remove them from oven and cool on a cookie rack. Dust with a snowfall of powdered sugar once completely cool.
- Spread with the dulce de leche and enjoy like they do in Paraguay – with cafe con leche and a smile.