Recipe ingredients and directions:

Sandy Lemon Cookies
1 c. margarine
1 c. sugar
3 egg yolks
1 Tablespoon brandy
1 teaspoon vanilla
grated zest of 1/2 lemon
2 1/4 c. cornstarch
1 3/4 c. flour
1/2 teaspoon soda
2 teaspoons baking powder

filling: Dulce de Leche, grated coconut

Preheat oven to 350� F. Beat the margarine with sugar; add egg yolks one by one and beat well.
Add brandy, vanilla and grated lemon zest. Mix cornstarch, flour, soda and baking powder,
and slowly stir in to make a soft dough. Roll out about 1/4 inch thick and cut out with a
2 inch cookie cutter. Bake on greased cookie sheets approximately 12 minutes (the cookies
don't change color). Remove very carefully from cookie sheets with a metal spatula. When cool,
fill pairs of cookies with dulce de leche and a sprinkle of grated coconut. Makes
about 3 dozen cookies.

Dulce de Leche

1 can sweetened condensed milk

Lay unopened can of condensed milk in a medium-sized saucepan of hot water. Cover and bring
to a simmer. Keep water level above the top of the can and continue to simmer for 3 hours. Inside
the can the sweetened milk and sugar will caramelize to a lovely dark brown. Allow can to come
to room temperature before using to fill cookies.

Category: Argentinian Recipes