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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Central American >> Honduran

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sift the cornstarch, flour and baking powder together in a medium bowl. In a mixer bowl, beat the butter and sugar together until light and fluffy. Add the egg yolks, beating until they are incorporated. | 2. Reduce the mixer speed to low and add the flour mixture in 3 batches, allowing each batch to become incorporated before adding the next. | 3. Form the dough into a disc without handling it too much. Wrap with plastic wrap and refrigerate for at least 1 hour. | 4. Preheat oven to 350°F Remove the dough to a lightly floured work surface and roll out to about 1/8-inch thick. Cut out 40 2-inch rounds, and carefully place the rounds on two lightly greased cookie sheets. | 5. Bake for 9 to 10 minutes, but not so long that they begin to brown. Remove from the oven and cool for 5 minutes. Then remove the cookies to wire racks and cool completely. | 6. Spread about 2 teaspoons of dulce de leche on the flat half of a cookie and cover it with the flat half of another cookie to form a sandwich. Repeat with the remaining cookies. | 7. If desired, sprinkle the finished cookies with powdered sugar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cornstarch	1	cup		487.68	116.8256	0.3328	0.064
flour	1	cup		578.28	126.6054	9.401	2.2436
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
butter	12	tablespoons	unsalted	1026.0	47.141999999999996	32.058	86.4
sugar	3/4	cup		604.485	151.197	0.0	0.0
egg yolk	2			109.48	1.2206	5.3924	9.0236
dulce de leche	1	cup		957.6	168.264	20.7936	22.344
sugar			powdered	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.