Ingredients
1⅔cupsall purpose flour,unbleached
2½cupscornstarch
½tspbaking soda
2tspbaking powder
1cupunsalted butter,softened
¾cupwhite sugar
3egg yolks
1tspvanilla rum
½tspvanilla extract
½tsplemon extract
2tsplemon zest
11½ozdulce de leche
½cupunsweetened coconut,shredded
Preparation
Preheat the oven to 350 degrees F. Line the baking sheets with parchment paper.
Whisk together the flour, cornstarch, baking soda, and baking powder, then set aside.
Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next.
Beat in the vanilla rum, vanilla extract, lemon extract, and lemon zest with the last egg. Gently fold in the flour mixture with a spoon, making a crumbly dough.
When the dough becomes cohesive enough, press it together into a ball.
Wrap with plastic wrap and chill for 30 minutes to 1 hour.
Roll out the dough, using as little flour as possible, about ¼ inch thick. The dough will have an unusual consistency. Cut with a small round cookie cutter.
Continue pressing the dough together, rolling it out, and cutting until everything is used up. Place cookies ½ inch apart on the prepared cookie sheets.
Bake in the oven for 7 to 10 minutes, until set but not browned. Remove the cookies immediately to cool on a wire rack.
Spread the underside of a cooled cookie with a teaspoon of dulce de leche, then sandwich together with another cookie until the caramel oozes out the sides. Roll the sides in the shredded coconut.
Serve, and enjoy!
