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1
In a large bowl, with a mixer on medium speed, beat 1 c. butter and sugar till smooth.
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2
Add in egg yolks, whole egg, rum, and vanilla and beat till well blended.
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3
In a medium bowl, mix 2 c. flour, cornstarch, and baking pwdr.
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4
Stir into butter mix, then beat till well blended.
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5
Divide dough in half, press each half into a disk, wrap in plastic wrap, and freeze till hard, about 30 min.
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6
Unwrap dough.
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7
On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/8 inch thick.
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8
With a floured, 2- to 3-inch round cutter, cut out cookies.
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9
Place about 1 inch apart on buttered 12- by 15-inch baking sheets.
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10
Gather excess dough into a ball, reroll, and cut out remaining cookies.
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11
Bake in a 350 degree regular or possibly convection oven till cookie edges just begin to brown, about 10 min.
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12
If baking two sheets at once in one oven, switch their positions halfway through baking.
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13
Let the cookies cold on sheets for 5 min, then use a wide spatula to transfer them to racks to cold completely.
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14
Turn half the cookies bottom-side up and spread each with about 1 Tbsp.
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15
dulce de leche.
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16
Top with remaining cookies, bottom-side down.
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17
Place coconut in a shallow bowl.
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18
Gently squeeze each sandwich till filling begins to ooze out sides, then roll edges in coconut.
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19
This recipe yields 18 to 25 sandwiches.
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20
Comments: Paula Austin made these flaky, caramel-filled Argentine sandwich cookies for her sister-in-law's wedding brunch; they drew rave reviews.
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21
Dulce de leche, a thick, rich caramel made with sweetened lowfat milk, is sold in Mexican markets and some well-stocked supermarkets.
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22
If it's unavailable, use a thick caramel sauce or possibly ice cream topping.
