These dulce de leche-filled sandwich cookies are usually made with cornstarch, but potato starch lends itself to the ultimate savory and sweet holiday treat for you and your bestie.
Cook Time
10 minutes
Total Time
1 hr 35 min
Yield
12 servings
Ingredients
¾ cup all purpose flour (95 g), plus more for dusting
¾ cup potato starch (95 g)
½ cup powdered sugar (55 g)
½ teaspoon baking powder
½ teaspoon kosher salt
1 stick unsalted butter, cold, cubed
2 large egg yolks
½ teaspoon lemon zest
½ teaspoon vanilla extract
½ cup dulce de leche (120 g)
1 cup finely ground coconut (100 g)
Nutrition Info
Calories 195
Fat 6g
Carbs 29g
Fiber 2g
Sugar 11g
Protein 4g
How to Make It
1. Step
In the bowl of a food processor, combine the flour, potato starch, powdered sugar, baking powder, salt, and butter. Pulse until the mixture resembles coarse sand.
2. Step
Add the egg yolks, lemon zest, and vanilla and continue pulsing until the dough climbs the side of the bowl. Turn the dough out onto a sheet of plastic wrap, wrap tightly, and refrigerate for 30 minutes.
3. Step
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
4. Step
Roll the dough out on a lightly floured surface to ½ inch thick. Use a 2-inch round cutter to cut out 24 cookies, re-rolling the scraps to cut out more if necessary. Place the cookies on the prepared baking sheet, spacing 1 inch apart.
5. Step
Bake the cookies until the bottoms begin to turn golden brown, 8–10 minutes. Remove from the oven and let cool completely before filling.
6. Step
Spread 1 heaping tablespoon of dulce de leche onto the undersides of half of the cookies. Press the remaining cookies on top to create cookie sandwiches. Roll the sides of the cookies in the toasted coconut.
