Ingredients:
For the Filling:
2 (13.4-ounces) cans Nestle La Lechera Dulce de Leche
1 teaspoon vanilla extract
1/4 teaspoon table salt
For the Cookie:
1 1/2 cups (6 ounces) cornstarch
1 1/3 cups (6 2/3 ounces) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon table salt
16 tablespoons unsalted butter, softened
1/2 cup (3 1/2 ounces) sugar
3 large egg yolks
1 tablespoon brandy (optional)
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1 cup (3 ounces) unsweetened shredded coconut (optional)
Instructions:
For the Filling:
Transfer dulce de leche to medium bowl. Stir in vanilla and salt until thoroughly incorporated. Cover and refrigerate until mixture is completely chilled at least 2 hours
For the Cookie:
While filling chills, in medium bowl, whisk together cornstarch, flour, baking powder, and salt. Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Add egg yolks; brandy, if using; lemon zest; and vanilla and beat until combined, Add cornstarch mixture; reduce speed to low; and mix until dough is smooth, scraping down bowl as needed.
Divide dough in half. Place 1 piece of dough in cent of large sheet of parchment paper and press with your hand to 1/2-inch thickness. Place second large sheet of parchment over dough and roll dough to 1/4-inch thickness. Using your flat hand on parchment, smooth out wrinkles on both sides. Transfer dough with parchment to rimmed baking sheet. Repeat pressing, rolling, and smoothing second piece of dough, then stack on top of first piece on sheet. Freeze until dough is firm, about 30 minutes.
Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350°F. Transfer 1 piece of dough to counter. Peel off top layer of parchment and replace loosely. Flip dough and parchment. Peel away second piece of parchment and place on rimmed baking sheet. Using 2-inch round cutter, cut dough into rounds. Transfer rounded pieces to prepared sheet, about 1/2 inch apart. Repeat with the remaining dough and second rimmed baking sheet. Re-roll, chill, and cut scraps until you have 26 on each sheet.
Bake until tops are set but still pale and bottoms are light golden, 10 to 12 minutes, switching and rotating sheets for 5 minutes, then carefully transfer to wire rack to cool completely.
Place half of cookies on counter. Place about 2 teaspoons of filling on each cookie. Place the other half of the cookies on top of the other half.
If using coconut, place coconut in a small bowl and roll the edges of the cookies in the coconut.
