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Loading...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.
