Servings 18 sandwich cookies
Prep 30 minutes
Cook 15 minutes
Chilling time 1 hour
Total 1 hour 45 minutes
Cuisine:South American
Author: Michelle

Cookies from South America


  • 4
    all-purpose flour
    (plus extra for dusting work surface)
  • ¼
    + 2 tablespoons powdered sugar
  • cups
    unsalted butter
    (chilled and cut into pieces)
  • ½
  • Dulce de Leche
    (chilled (see note below))
  • Powdered sugar
    (for dusting)


  1. Sift together the flour and powdered sugar. In a food processor, pulse together the flour and sugar mixture with the butter until the mixture resembles coarse meal, about 20 1-second pulses. With the machine running, pour in the water in a slow stream, and process just until the dough comes together, about 20 seconds. Form the dough into two flattened disks and wrap well in plastic. Refrigerate for at least 1 hour.
  2. Preheat oven to 350 degrees F and line two baking sheets with parchment paper or a silicone baking mat.
  3. On a well-floured surface, roll out one disk of dough to just under a ¼-inch in thickness. Using a 2-inch round cookie cutter, cut out rounds from the dough and transfer to the prepared baking sheet. Repeat with the other disk of dough. Gather up the scraps from both batches, and reroll and cut. Bake until lightly golden brown, about 15 minutes, rotating sheets halfway through baking. Transfer to a wire rack to cool completely.
  4. Spread 1 to 2 teaspoons of dulce de leche on the bottom of half of the cookies. Top with the remaining cookies to make a sandwich. Dust with powdered sugar to finish. Finished cookies should be eaten the same day they are assembled. Unfilled cookies can be stored in an airtight container at room temperature for up to 3 days.

Recipe Notes:

Note: Dulce de Leche is caramelized sweetened condensed milk and can be purchased in the Hispanic/Mexican section of the grocery store, or you can make your own. To do so, take 2 (14-ounce) cans of sweetened condensed milk and empty them into the top of a double boiler or a heatproof bowl over a pan of simmering water. Cover with a tight-fitting lid. Cook, stirring every 10 to 15 minutes, until the milk is thick and amber in color, about 5 hours. Remove from the heat , and beat with a wooden spoon to smooth out. Transfer to a clean bowl, and refrigerate for several hours, or up to 3 days.


Calories: 244kcal
Fat: 15g
Saturated fat: 9g
Cholesterol: 40mg
Sodium: 3mg
Potassium: 34mg
Carbohydrates: 23g
Sugar: 1g
Protein: 3g
Vitamin A: 9.5%
Calcium: 0.9%
Iron: 7.2%

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