Ingredients:
- 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
Method:
- Put unopened can of sweetened condensed milk, standing up, in a pot of water, water coming up about 3/4 of the way. Bring water to boil and simmer for 11/2 hours. Add water if needed. Cool completely in fridge. Good if you can do this the day ahead. I like this method because the dulce tastes fresh and creamy. 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! Yields 4 dozen cookies
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