Ingredient ! 1 three by four cups cornstarch. 1 cup flour. half teaspoon baking powder. 1 teaspoon salt. 1 cup butter half cup powdered sugar. 1 to 2 tablespoons Pisco. 1 teaspoon vanilla. 1 cup dulce de leche. half cup toasted coconut .
Preparation ! Preheat oven to 350 Fahrenheit. Place the cornstarch, flour, baking powder, and salt in a bowl and mix briefly.
Cut the butter into small pieces and add to the flour mixture, blending with your fingers until the mixture is smooth.
Add the powdered sugar, vanilla, and Pisco, and mix with your hands until the dough is homogeneous and smooth . Let the dough rest in the refrigerator for 30 minutes. Roll out dough to three by eight thickness, and cut into 2-inch circles. Place cookies on baking sheet lined with parchment paper. Bake cookies for 10 to 15 minutes, until they are barely golden brown. Let cookies cook 5 minutes, then transfer to rack to cool completely. To fill the cookies, spread one cookie with dulce de leche and top with a second cookie. Roll the edges in the coconut. Store in an airtight container.