Servings: 12 cookies
Calories: 180kcal
Cost: $8
Equipment
- Mixing bowls
- Baking tray
- Parchment paper
- Wire cooling rack
- Measuring cups and spoons
Ingredients
- 200 g maicena (cornstarch)
- 100 g wheat flour
- 100 g butter at room temperature
- 1 egg
- 200 g condensed milk
- to taste Dulce de leche for filling
Instructions
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a large mixing bowl, combine the cornstarch, wheat flour, and softened butter until it resembles coarse crumbs.
- Crack the egg into the bowl and pour in the condensed milk; mix until you achieve a soft, pliable dough.
- Roll small portions of dough into balls, about the size of a walnut, and place them on the prepared tray.
- Bake the cookies for 15 to 20 minutes, or until the edges turn a light golden color.
- Once baked, cool the cookies completely on a wire rack.
- Spread a generous dollop of dulce de leche onto the flat side of one cookie and press another cookie on top to create a sandwich.
Notes
Chill the dough for 30 minutes before shaping to help the cookies maintain their shape. Use high-quality dulce de leche for the best flavor. Experiment with different fillings like peanut butter or jam for variety. Store cookies in an airtight container for up to 5 days or freeze unfilled cookies for up to 2 months.
Nutrition
Calories: 180kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 50mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Vitamin A: 180IU | Calcium: 20mg | Iron: 0.5mg
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