I got this recipe about 30 years ago from Elvira W. who brought this recipe from South America, where I also lived as a child. I loved the cookies because the filling was just like what we used to spread on our bread, like honey. I found out that they were quite a bit of work to make when I made them for our daughter’s first birthday, so I decided that they would be Christmas cookies and eventually we ended up calling them angel kisses, mainly because we did not know the real name for them.
- 1 cup soft butter
- 3 egg yolks
- 3/4 cup sugar
- 1 teaspoon grated lemon rind
- 1 teaspoon vanilla
- 2 cups cornstarch
- 1 cup flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 can sweetened condensed milk
- flaked coconut
- Cook unopened can of sweetened condensed milk, in water, for 1 hour. Cool completely in fridge. Good if you can do this the day ahead. If you prefer, you can use 1 jar purchased Dulce de Leche.
- This cookie recipe has no liquids, so I find it is very important to use very soft butter, but not melted. I take it out of the fridge the night before. It also helps to use a large mixer that has a dough (hook) attachment.
- Beat butter until very creamy. Beat in the yolks.
- Mix sugar and lemon rind, then add to creamed mixture, along with vanilla.
- Stir in cornstarch and combined other dry ingredients (using hook attachment if you have) until smooth. Shape into ball.
- Taking about 1/4 of the dough at a time, roll out on floured surface to about 1/4 inch thickness.
- Cut with small, round cookie cutter or tomato paste can.
- Place on floured cookie sheets and bake at 350 F for about 8 min. Do not over bake. Cookies should just be starting to get color on the underside, not on top. Cool.
- Stick two cookies together with cooked sweetened condensed milk, spreading the sides (edges) as well and rolling them in coconut.
- Freeze to set. Store in air tight container in freezer and beware if someone in your family likes eating them frozen!