For the dough
2 2/3 cups all-purpose flour - 250g
1 2/3 cups granulated sugar
2 eggs
1 teaspoon salt
8 tablespoons unsalted butter, softened - 160g
For the filling
1/2 cup sweetened condensed milk
1 tablespoon unsalted butter - 7.5g
1 tablespoon semisweet chocolate chips - 6g
For the glaze
2 large egg whites - 38g
3/4 cup confectioners' sugar - 98g
For the dough
2 2/3 cups all-purpose flour - 250g
1 2/3 cups granulated sugar
2 eggs
1 teaspoon salt
8 tablespoons unsalted butter, softened - 160g
For the filling
1/2 cup sweetened condensed milk
1 tablespoon unsalted butter - 7.5g
1 tablespoon semisweet chocolate chips - 6g
For the glaze
2 large egg whites - 38g
3/4 cup confectioners' sugar - 98g
Prepare the dough
Combine flour in a bowl, make a depression in the center and add granulated sugar, eggs, and salt
Distribute butter in small pieces over the flour
Rapidly mix ingredients to form a soft dough
Shape into a ball, wrap in plastic film and refrigerate for two hours or until firm
Roll out the dough thinly on a surface dusted with all-purpose flour
Cut out various shapes of cookies
Bake in a moderate oven (350°F) preheated for 15 to 20 minutes, or until lightly golden
Let cool
Prepare the filling
In a small saucepan, combine all filling ingredients and cook over low heat, stirring constantly, until the bottom of the pan appears
Pour into a refractory mold greased and let cool slightly
Fill each pair of cookies with the same shape
Prepare the glaze
Beat egg whites until soft peaks form and add confectioners' sugar gradually, beating constantly until stiff peaks form
Decorate the cookies as desired, covering them entirely or just their outline
Use food coloring to give a color
Make 50 cookies
Note: Cookies can be made up to a week in advance if stored well-sealed
Fill and decorate with glaze within one day of making.
