Argentine Cookies With Dulce De Leche

• 1 3/4 c. corn starch
• 1/2 c. unbleached all-purpose flour
• 1 tsp. baking powder
• 1 egg white
• 6 egg yolks
• 1 tsp. vanilla extract
• 1/2 c. butter
• 2 tbsp. brandy
• 1 1/2 c. dulce de leche
• 1/2 c. shredded sweetened coconut
• 1 c. + 2 tbsp. powdered sugar

1. Preheat oven to 350 degrees. Grease and flour a baking sheet.
2. Sift corn starch, flour and baking powder into a large bowl.
3. In a medium sized bowl, beat the egg white and the egg yolks together until frothy. Add the vanilla, butter and brandy and continue beating until smooth.
4. Fold the wet ingredients into the dry ingredients. Knead until the dough is smooth and elastic.
5. Roll the dough out to 1/4 - 1/2 inch thickness. Using a 2" round cookie cutter, cut out an even number of circles.
6. Place each circle on the cookie sheet and bake for 25 minutes.
7. Allow to cool on a wire rack.
8. Top each cookie with 1 tbsp. of dulce de leche. Sandwich two rounds together with the dulce de leche in the center.
9. Roll the cookie edges in coconut. Sprinkle powdered sugar on the top and bottom of each sandwiched cookie.

corn starch, flour, baking powder, egg, egg yolks, vanilla extract, butter, brandy, leche, coconut

Taken from www.epicurious.com/recipes/member/views/argentine-cookies-with-dulce-de-leche-1212756 (may not work)