Cookies
These Peruvian maicena cookies have a delicate, crumbly texture and are sandwiched in pairs with dulce de leche. With their short cooking time that requires no oven, they are also easy to pack in a picnic basket.
Beat the room-temperature butter with the confectioners’ sugar until smooth and light. Add the egg yolk and vanilla and mix.
Sift the cornstarch and flour into the mixture. Mix gently until a soft, nonsticky dough forms.
Pinch off small pieces of dough and roll them into balls. Arrange on a baking sheet and bake in a preheated 160°C / 320°F oven for 10 minutes, until the edges are lightly colored. The cookies can break easily if overbaked because of their delicate, starchy texture.
Once the cookies have cooled, spread dulce de leche on the flat side of each and sandwich them in pairs. Dust lightly with confectioners’ sugar before serving.
Because the cookies contain a lot of starch, their delicate texture makes them easy to break if overbaked; do not bake them for more than 10 minutes. Contains wheat (gluten), dairy, and egg.
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