Cookies with Dulce de Leche Filling
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup confectioners sugar, plus more for sifting (optional)
- 2 large egg yolks
- 1 tablespoon grated lemon zest
- 2 tablespoons cognac or brandy
- 2 cups all purpose flour, or more if needed
- 1 teaspoon baking powder
- 1 cup dulce de leche, store-bought or homemade
- Finely grated fresh coconut (optional)
- In a large mixing bowl, cream together the butter and confectioners sugar until smooth.
- Beat in the egg yolks.
- Add the zest and cognac and mix well.
- Sift the flour and baking powder together, then mix into the butter mixture to make a dough that is soft but not runny; if it is too soft, add some more flour.
- Form into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 350F.
- Grease a large cookie sheet.
- On a lightly floured work surface, roll the dough out to 1/8 inch thick and cut into 1 1/2-inch rounds.
- Place on the prepared cookie sheet and bake until set, about 10 minutes; the cookies should not color at all.
- Remove from the sheet and let cool on wire racks.
- Spread one cookie with dulce de leche and press a second cookie on top.
- If desired, spread dulce de leche around the sides of the cookie and roll in the grated coconut.
- Or just sift confectioners sugar on top.
- Repeat with the remaining cookies and dulce de leche.
- Tightly wrapped, these cookies will keep for a couple of days in the refrigerator or up to 3 months in the freezer.
unsalted butter, confectioners sugar, egg yolks, lemon zest, cognac, flour, baking powder, fresh coconut
Taken from www.cookstr.com/recipes/cookies-with-dulce-de-leche-filling (may not work)