I first made these cookies for Christmas 2009. I liked them but wondered if they would be a hit with my family. No need to worry! Stephen ate one and declared them "My new favorite cookie." They disappeared rather quickly and I made more. They made a nice addition to a cookie plate filled with more colorful and fanciful Christmas favorites.
Ingredients:
1 cup soft butter
3 egg yolks
3/4 cup sugar
1 tsp grated lemon rind
1 tsp vanilla
2 cups cornstarch
1 cup flour
2 tsp baking powder
½ tsp baking soda
1 can sweetened condensed milk
To make dulce de leche set the unopened can of sweetened condensed milk in a pan of boiling water, for 1 hour. Make sure the can is completely submerged in the boiling water. Add more water as needed to keep the can covered. Cool completely in the refrigerator. I usually prepare the dulce de leche the day before I bake cookies.
Mix sugar and lemon rind in a small bowl and set aside. Mix flour, baking powder, and baking soda in a small bowl and set aside. In a large bowl beat butter until very creamy. Beat the egg yolks lightly and then add yolks and vanilla to the creamed butter. Add cornstarch to the butter and then add the flour mixture. Beat until smooth. Shape into ball, wrap in waxed paper, and set in refrigerator 1 hour.
Taking about 1/4 of the dough at a time, roll 1/4 inch thick on a floured surface.. Cut with small, round cookie cutter . I use a 1 ½ inch cutter. Smaller would be even better. Place on cookie rounds on floured
cookie sheets and bake at 350°F for about 8 min. Do not over bake. Cookies should just be starting to brown along the edges. Cool completely.
Spread 2 teaspoons dulce de leche on the underside of one cookie and top with a second cookie. Freeze to set the dulce de leche. Store in air tight container in freezer and beware if someone in your family likes eating them frozen! They might disappear if they are discovered!
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