Recipe provided by Austin Personal Chef: Carlos Crusco
Ingredients:
- 7 oz. butter
- 7 oz. sugar
- 2-3 tbsp. Cognac, Brandy or even Cointreau will work
- 1 tsp. vanilla extract
- 1 lemon – zest only
- 1 whole egg
- 3 yolks
- 1.75 cups Maicena (corn starch)
- 5 oz. all-purpose flour (and more when kneading/forming the dough)
- 1 tsp. baking powder
- 1 pinch of sea salt
- Dulce de leche – homemade (see recipe)
Directions
- Pre-heat oven to 375°C and prepare a parchment covered sheet pan.
- In the bowl of a standing mixer with the paddle attachment, cream the butter and sugar until light in color and fluffy. Scrape down sides of bowl.
- Add Brandy, extract, zest, and continue mixing at medium speed until combined.
- Add egg and yolks, one at a time, until well combined and fluffy.
- Add dry elements (corn starch, flour, baking powder, & salt – previously sifted) in batches.
- When dough is formed cover with saran wrap and refrigerate for one hour minimum.
- On a floured worktop, roll out dough (1/4 “thick), and cut small or large circles with a cookie cutter or use the bottom of a shot glass (floured on edges).
- Move to parchment covered sheet pan. Bake until slightly golden (about 10-12 minutes).
- Transfer cookies to wire rack until cool. Spread some dulce de leche on one of the cookies. Place the other cookie on top. Press lightly but firm.
- Roll the edge of the cookies on some of the toasted coconut flakes. Enjoy with an espresso!
