Ingredients
150 grams butter or margarine
200 grams sugar
2 teaspoons vanilla extract
1 egg
100 grams flour
300 grams cornstarch
1 teaspoon baking powder
Zest of half a lemon
1 teaspoon brandy or cognac
Milk jam for filling
Desiccated coconut for coating
Instructions
Preheat the oven to 180°C (350°F).
In a bowl or using a hand mixer with guitar-shaped beaters, mix the sugar and butter until a uniform dough is formed.
Sift together the flour, baking powder, and cornstarch. Add the vanilla extract, egg, and lemon zest to the butter mixture and mix well. Gradually add the flour mixture and stir until combined. Add the brandy.
Roll out the dough on a floured surface to a thickness of about 1/2 cm (1/4 inch). Cut into circles about 3-4 cm (1-1.5 inches) in diameter, according to preference. Place on a lined baking sheet.
Bake for about 12 minutes until the cookies are dry. Allow to cool, then spread milk jam on one cookie and sandwich with another. Roll the edges in desiccated coconut.
