Name: Uruguayan Cornstarch Sandwich Cookies with Dulce de Leche
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 sandwich cookies
Cuisine: Uruguayan
Ingredients: 1 1/2 cups (180 g) cornstarch; 3/4 cup (95 g) all-purpose flour; 1/2 teaspoon baking powder; 1/2 cup (115 g) unsalted butter, softened; 2/3 cup (80 g) powdered sugar; 2 large egg yolks; 1 teaspoon vanilla extract; 1/2 teaspoon grated lemon zest; 1 cup (300 g) dulce de leche, room temperature; 1/2 cup (60 g) powdered sugar, for dusting; 1/2 cup (45 g) unsweetened shredded coconut (optional); 2 teaspoons cornstarch, for rolling

These iconic Uruguayan sandwich cookies pair two delicate, melt-in-your-mouth cornstarch shortbread rounds with a generous layer of thick, sticky dulce de leche. A snowy dusting of powdered sugar completes the look and balances the rich caramel filling. They are a beloved teatime treat across Montevideo and the rest of Uruguay.

Prep Time30 mins

Cook Time15 mins

Total Time45 mins

Servings4

Yield12 sandwich cookies

Nutrition Facts

Per serving (estimated)

520 kcalCalories
22 gFat
12 gSaturated Fat
76 gCarbs
1 gFiber
42 gSugar
6 gProtein
150 mgSodium
105 mgPotassium
80 mgCalcium
1.5 mgIron
0 mgVitamin C
210 mcgVitamin A

Ingredients

For the cookies

1 1/2 cups (180 g) cornstarch
3/4 cup (95 g) all-purpose flour
1/2 teaspoon baking powder
1/2 cup (115 g) unsalted butter, softened
2/3 cup (80 g) powdered sugar
2 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon grated lemon zest

For the filling and finishing

1 cup (300 g) dulce de leche, room temperature
1/2 cup (60 g) powdered sugar, for dusting
1/2 cup (45 g) unsweetened shredded coconut (optional)
2 teaspoons cornstarch, for rolling

Directions

Whisk the cornstarch, flour, and baking powder together in a medium bowl and set aside.
In a large bowl, beat the softened butter with the powdered sugar until pale and fluffy, about 2 minutes, then beat in the egg yolks, vanilla, and lemon zest until smooth.
Add the dry ingredients to the wet mixture and mix on low just until a soft, pillowy dough forms; do not overmix. Wrap in plastic and chill for 20 minutes.
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Roll the dough out on a surface lightly dusted with cornstarch to about 1/4-inch (6 mm) thick and cut out rounds with a 2-inch (5 cm) cutter, dipping the cutter in cornstarch between cuts.
Place the rounds 1 inch apart on the prepared sheets and bake for 12 to 14 minutes, until the bottoms are just barely golden and the tops look set; do not let them brown.
Let cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
Spread about 1 tablespoon of dulce de leche on the flat side of one cookie, sandwich with a second cookie, and roll the exposed edges in shredded coconut if using.
Dust generously with powdered sugar just before serving and pair with coffee or a thermos of maté.

Cook’s Notes

Butter should dent when pressed but still hold its shape – this keeps the delicate dough tender rather than greasy or spread out during baking.
Do not overbake; pale and just-set cookies stay melt-in-your-mouth soft, while browned cookies turn sandy and dry.
Store assembled cookies in an airtight container at room temperature for up to 3 days; the filling will firm up nicely after chilling.
Warming the dulce de leche briefly in a saucepan loosens it to a spreadable consistency if it has thickened in the jar.
For a glossy chocolate-coated version, dip the filled sandwiches in melted dark chocolate instead of dusting with sugar.