Preparation

sift the flour with the baking powder. add the yolks one by one, mixing well each time. then add the liquor. mix and knead until firm and dry. If it is too dry, you can add small amounts of water, tablespoon by tablespoon, until you have a firm dough that can be kneaded and does not stick to the board.
Spread the dough with the uslero leaving it very thin (3 or 4 millimeters), cut 8 cm rounds and place them on a clean and dry baking sheet. Pierce in several parts with a fork so that they do not puff up in the oven.

Bake in a hot oven (400 ° F - 200 ° C) for 8 to 9 minutes, until they start to brown.

remove cookies from tray and let cool. then, form the chilenitos sweets by joining two with the delicacy. sprinkle with powdered sugar.

Ingredients

  • 1½ cup flour
  • ½ teaspoon baking powder
  • 4 yolks
  • 2 tablespoons of cognac or pisco
  • ¼ kg. of delicacy
  • sugar flower