INGREDIENTS:

- 6 unidade(s) de gema de ovo
- 400gr de manteiga
- 300gr de açúcar
- 600gr de amido de milho Milhena
- 400gr de farinha de trigo
- 1 colher (es) (chá) de bicarbonato de sódio
- 4 colher(es) (chá) de fermento químico em pó
- 2 colher(es) (sopa) de conhaque
- 2 colher(es) (chá) de essência de baunilha
- 1 colher(es) (sopa) de raspas de limão

FILLING
- Milk caramel to taste
- Grated Coconut to taste

PREPARATION:

Mix Milhena corn starch, flour, baking soda and yeast. Mix butter and sugar, add yolks one by one, cognac, and the previously mixed flour little by little.  Add vanilla essence and grated lemon peel. Mix everything well, kneading until homogeneous dough is obtained.  Roll it out on a table floured with Milhena corn starch.

FILLING

Once baked and cooled, stick pairs of cookies together with milk caramel, and roll them on grated coconut.

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