Recipe origin: Argentina
Ingredients
- 2½ cups cornstarch
- 1⅔ cups flour ½ teaspoon baking soda
- 2 teaspoons baking powder
- ¾ cup sugar
- 1 cup (2 sticks) butter or margarine
- 3 egg yolks
- 1 Tablespoon vanilla extract
- Grated lemon peel
Ingredients
- Preheat oven to 350°F.
- Sift the cornstarch with the flour, baking soda and baking powder in a bowl.
- Beat margarine and sugar, and add the egg yolks one at a time. Mix well.
- Add dry ingredients a little at a time.
- Add vanilla and lemon peel. Mix to form a stiff, elastic dough.
- Stretch until the dough is about ½-inch thick over surface covered with flour.
- Cut into circles using the rim of a drinking glass or a round cookie cutter and put the circles on an ungreased cookie sheet.
- Bake for about 15 minutes. Let cool.
- Spread some dulce de leche on one cookie and sandwich with another cookie, and repeat with the rest of the cookies.
Junior Worldmark Encyclopedia of Foods and Recipes of the World. Copyright © 2002 by The Gale Group, Inc. All rights reserved.
