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Loading...These delicate Peruvian sandwich cookies feature tender cornstarch shortbread rounds filled with creamy manjar blanco, the South American cousin of dulce de leche. A beloved treat across Peru, they're often dusted with powdered sugar and paired with a cup of coffee or tea.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings12
Yield12 sandwich cookies
Nutrition Facts
Per serving (estimated)
- 245 kcalCalories
- 11 gFat
- 7 gSaturated Fat
- 33 gCarbs
- 0.5 gFiber
- 21 gSugar
- 3 gProtein
- 55 mgSodium
- 75 mgPotassium
- 45 mgCalcium
- 0.7 mgIron
- 0 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the shortbread cookies
- 1 cup (140 g) cornstarch
- 3/4 cup (95 g) all-purpose flour
- 1/2 cup (60 g) powdered sugar
- 1/2 cup (115 g) unsalted butter, softened
- 2 large egg yolks
- 1 tsp vanilla extract
- 1/2 tsp finely grated lemon zest
- 1/4 tsp fine salt
For the filling and finishing
- 1 cup (300 g) manjar blanco or dulce de leche
- 1/4 cup (30 g) powdered sugar, for dusting
- 1/2 cup (40 g) unsweetened shredded coconut, optional
- 1 tsp ground cinnamon, for dusting, optional
Directions
- Whisk together the cornstarch, flour, and salt in a medium bowl and set aside.
- In a large bowl, beat the softened butter with the powdered sugar until light and fluffy, about 2 minutes, then beat in the egg yolks, vanilla, and lemon zest until smooth.
- Add the dry ingredients to the butter mixture and mix just until a soft dough forms; do not overwork.
- Shape the dough into a disc, wrap in plastic, and chill for at least 30 minutes until firm.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll the chilled dough on a lightly floured surface to about 1/4-inch thickness and cut out rounds with a 2-inch cutter, gathering and rerolling scraps once.
- Place the rounds 1 inch apart on the prepared sheets and bake for 12 to 14 minutes, until the edges are barely golden and the tops look dry.
- Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Spread about 1 tablespoon of manjar blanco on the flat side of half the cookies and sandwich with the remaining cookies, pressing gently so the filling reaches the edges.
- Roll the exposed filling edges in shredded coconut if using, then dust the tops generously with powdered sugar before serving.
Cook’s Notes
- The cornstarch gives the cookies their signature melt-in-your-mouth texture, so don't substitute it with additional flour.
- Chill the dough thoroughly; it's very soft and rolls much more easily when cold.
- If the manjar blanco is too thick to spread, warm it briefly in a small saucepan over low heat or microwave until it loosens to a spreadable consistency.
- Store assembled cookies in an airtight container at room temperature for up to 3 days; the cookies will soften slightly as they absorb moisture from the filling.
- For a festive variation, dip the assembled cookies halfway in melted white chocolate and let them set before dusting with powdered sugar.
