
Time
35 minutes
Servings
12
Calories
275
Indulge in these delicious Peruvian cookies, layered with sweet dulce de leche and dusted with powdered sugar for a treat.
275
cal
2.4g
protein
31.7g
carbs
15.6g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| unsalted butter | 1 cups | 136 | 0g | 0g | 15g | |||
| sugar | 0.5 cups | 32 | 0g | 8g | 0g | |||
| egg yolks | 2 pieces | 1 | 0g | 0g | 0g | |||
| vanilla extract | 1 tsp | 1 | 0g | 0g | 0g | |||
| all-purpose flour | 2 cups | 76 | 2g | 16g | 0g | |||
| cornstarch | 0.5 cups | 20 | 0g | 5g | 0g | |||
| baking powder | 1 tsp | 0 | 0g | 0g | 0g | |||
| salt | 0.5 tsp | 0 | 0g | 0g | 0g | |||
| dulce de leche | 0.5 cups | 0 | 0g | 0g | 0g | |||
| powdered sugar | 0.25 cups | 10 | 0g | 2g | 0g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| unsalted butter | 1 cups | 136 | 0g | 0g | 15g | |||
| sugar | 0.5 cups | 32 | 0g | 8g | 0g | |||
| egg yolks | 2 pieces | 1 | 0g | 0g | 0g | |||
| vanilla extract | 1 tsp | 1 | 0g | 0g | 0g | |||
| all-purpose flour | 2 cups | 76 | 2g | 16g | 0g | |||
| cornstarch | 0.5 cups | 20 | 0g | 5g | 0g | |||
| baking powder | 1 tsp | 0 | 0g | 0g | 0g | |||
| salt | 0.5 tsp | 0 | 0g | 0g | 0g | |||
| dulce de leche | 0.5 cups | 0 | 0g | 0g | 0g | |||
| powdered sugar | 0.25 cups | 10 | 0g | 2g | 0g |
Step 1
Preheat the oven to 350°F (175°C).
Step 2
Cream together butter and sugar until light and fluffy; add egg yolks and vanilla.
Step 3
In another bowl, mix flour, cornstarch, baking powder, and salt; gradually stir into the butter mixture.
Step 4
Roll dough into small balls and flatten; place on a baking sheet.
Step 5
Bake for 12-15 minutes until just set; cool completely.
Step 6
Spread dulce de leche between two cookies and dust with powdered sugar.
Try a remix