- 1 1/2 C flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 2 1/2 C cornstarch
- 1 1/2 C unsalted butter
- 1 C granulated sugar
- 5 egg yolks
- 1/2 tsp vanilla extract
- 12 oz jar dulce de leche
- 1/2 C shredded coconut
Whisk the flour, baking soda, baking powder and cornstarch together and set aside.
In a separate bowl, cream the butter and sugar until fluffy.
Add the egg yolks to the butter mixture one at a time, blending each individually. Mix in the vanilla.
Add the dry mixture to the butter mixture. Gently mix until the dough forms. Roll the dough into a ball, wrap in plastic and chill in the fridge for 30 minutes.
Preheat the oven to 350. Use a rolling pin to roll the dough to quarter inch thickness. Cut circles from the dough with a 2 inch round cookie cutter.
Bake the cookies on a baking sheet lined with parchment paper for 7-10 minutes. Cool the cookies on a wire rack.
Spread a teaspoon of dulce de leche on the flat side of a cookie. Put another cookie on top to make a sandwich.
Roll the sides of the cookie in coconut.
Little Passports