Ingredients Jump to Instructions ↓

  1. Grated lemon zest of 1 large lemon

  2. 1/4 cup fresh lemon juice (about 2 lemons)

  3. 1 stick unsalted butter, softened

  4. 2/3 cup sugar

  5. 1/2 tsp salt

  6. 1 large egg yolk

  7. 1 whole large egg

  8. 1/4 tsp baking soda

  9. 2 cups all purpose flour (Preferably King Arthur)

  10. Dulce de Leche

  11. A two-inch round cookie cutter

Instructions Jump to Ingredients ↑

  1. To make cookie dough: Boil lemon zest and juice in a small saucepan over medium heat until reduced to 1 tablespoon (about 5 minutes). Remove from heat and cool. Beat together butter, sugar and salt with an electric mixer until light and fluffy, about five minutes. Add yolk and egg one at a time, beating while adding. Then beat in lemon reduction. At low speed beat in baking soda and flour until just combined.

  2. Form dough into a disk, cover with plastic wrap and chill for about 2 hours or until firm.

  3. Preheat oven to 325 degrees. Butter two large baking sheets or line with parchment paper. Roll out dough on a floured surface to a 1/8 inch thick round. Cut out cookies and then re-roll dough to recut. Bake 1 inch apart for 15 minutes or until edges are golden. Transfer to a rack to cool completely.

  4. Assemble cookies: Spread a rounded Tbsp of dulce de leche on half of the cookies and sandwich with remaining. Press lightly then smooth edges with a small knife. Chill until dulce de leche sets.

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