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recipe by Drop

  • Time icon
    Total Time
    1hr 32mins
  • Serves icon
  • Calories icon
based on 3 ratings

Popular Latin American shortbread sandwich cookies, filled with Dulce de Leche caramel.

recipe updated Oct 8, 2019


  • Cornstarch icon
    130g (about 1 cup)
  • All purpose flour icon
    All purpose flour
    70g (about ½ cup)
  • Baking powder icon
    Baking powder
    1 tsp
  • Baking soda icon
    Baking soda
    ½ tsp
  • Unsalted butter icon
    Unsalted butter
    100g (about ½ cup)
  • Granulated sugar icon
    Granulated sugar
    65g (about 5⅛ tbsp)
  • Egg yolk icon
    Egg yolk
    2 (40g)
  • Vanilla extract icon
    Vanilla extract
    1⅛ tsp
  • Brandy icon
    1 tbsp (15ml)
  • Dulce de leche icon
    Dulce de leche
    as needed
  • Powdered sugar icon
    Powdered sugar
    as needed


  • kCook icon Stand mixer
  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Cooling rack
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Medium bowl
  • kCook icon Large mixing bowl

Step preview

  1. Add cornstarch, all purpose flour, baking powder and baking soda to a clean medium bowl
  2. Whisk together until combined
  3. Add unsalted butter and granulated sugar to a clean large mixing bowl
  4. Cream together until light and fluffy
  5. Add egg yolk, vanilla extract and brandy to the dough
  6. Mix briefly
  7. Add dry ingredients to dough gradually while mixing
  8. Wrap with plastic wrap
  9. Chill in fridge - 1 hr
  10. Pre-heat oven - 175°C
  11. Line 2 clean baking sheets with parchment paper
  12. Roll out dough
  13. Cut out
  14. Transfer dough to 2 baking sheets
  15. Bake until browned at edges - 12 min, 175°C
  16. Transfer onto cooling rack
  17. Spread with dulce de leche
  18. Dust with powdered sugar
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