Ingredients:
Basic Dough
2 cups of wheat flour
1/2 teaspoon of active dry yeast
1 pinch of salt
3/4 cup of unsalted butter at room temperature
3/4 cup of confectioner's sugar
2 eggs
1 tablespoon of grated lemon zest
2 cups of confectioner's sugar for dusting
Filling
250g of dulce de leite paste
Accompaniment
Round cookie cutter with a 4 cm diameter
Ingredients:
Basic Dough
2 cups of wheat flour
1/2 teaspoon of active dry yeast
1 pinch of salt
3/4 cup of unsalted butter at room temperature
3/4 cup of confectioner's sugar
2 eggs
1 tablespoon of grated lemon zest
2 cups of confectioner's sugar for dusting
Filling
250g of dulce de leite paste
Accompaniment
Round cookie cutter with a 4 cm diameter
Preparation
1
Mix the flour with the yeast and salt
2
In a mixer, cream together the butter and confectioner's sugar until smooth
3
Add the eggs and lemon zest; mix until well combined
4
Gradually add the flour and mix until homogeneous
5
Make two dough disks, wrap with plastic wrap, and refrigerate for at least two hours
2
Preheat the oven to medium temperature
6
On a lightly floured surface, open the dough disks and cut into desired shapes using the cookie cutter
7
Place the cookies on a baking sheet, leaving about 2 cm of space between them
8
Bake for six minutes or until the edges are golden brown
9
Remove the cookies from the oven and dust with confectioner's sugar while still warm
Assembly
Once cooled, fill the cookies with dulce de leite paste
Just before serving, dust the cookies with any remaining confectioner's sugar.
