Argentine cookies
Description
The baking is simple and quick. Making this cookie is not as difficult as it seems. White rum is used in the original recipe, but if you plan to serve it to children, it's best to omit the alcohol (though the taste of the treat won't change significantly). The cookies can be decorated with coconut flakes or left plain. Serve with tea or coffee.
Instructions
- 1
Step 1
1. I use softened butter in advance, place it on a plate, add sugar and vanilla to taste.
- 2
Step 2
2. Using a blender or whisk, beat the butter with sugar until a smooth consistency is obtained.
- 3
Step 3
3. I fully beat one chicken egg and add only the yolk from the second one. I add lemon zest to taste (1 teaspoon).
- 4
Step 4
4. Whisk the mixture with a whisk or mixer.
- 5
Step 5
5. In a separate bowl, mix wheat and corn flour, add baking soda and baking powder.
- 6
Step 6
6. Add the dry ingredients to the butter and egg mixture, and knead the dough.
- 7
Step 7
7. Wrap the finished dough in plastic wrap and refrigerate for 60 minutes.
- 8
Step 8
8. After an hour, I take out the dough and roll it out into a sheet about 5-7 millimeters thick. I cut out circles using a glass or a cutter.
- 9
Step 9
9. Line a baking sheet with parchment paper, place the cookies on it, and bake in a preheated oven at 170 degrees for 15 minutes. Transfer the baked cookies onto a plate.
- 10
Step 10
10. I spread half of the cookies with boiled condensed milk.
- 11
Step 11
11. Cover the filling with the second half of the cookies. Decorate some cookies with condensed milk and sprinkle with coconut flakes.