- of butter - 5.5 Cups
- sugar - 1 3/4 Cups
- Big Eggs - 2 Pieces
- salt - 1 teaspoon
- condensed milk - 2/3 Cups
- vanilla extract - 1 st. a spoon
- vanilla pod - 1 Piece (peeled)
- flour - 5 cups
- sugar for cumulation - - To taste
- chocolate paste for filling - - To taste
In a bowl with an electric mixer mix the butter and sugar at medium speed, about 3 minutes. Add eggs and salt, stir. Add the condensed milk, vanilla extract and vanilla seeds, mix. Reduce the speed and gradually add flour. Stir, but do not whisk. Divide the dough into 4 equal parts. Tightly wrap the dough with a plastic wrap and put in the refrigerator for at least 1 hour. Preheat the oven to 175 degrees. Line the baking sheet with baking sheets or parchment paper. Make balls from one part of the test, using for each 1 teaspoon of dough. Roll each ball in sugar and lay it on a prepared baking sheet, about 2 cm apart. Slightly dip the bottom of the glass into the flour and press on each ball to squeeze it slightly. Repeat with the remaining test. Bake until the cookie slightly rises, from 8 to 10 minutes. Allow to cool slightly on the baking sheet and then allow to cool completely on the grate. Using a spatula, put about 1 teaspoon of chocolate filling on the flat side of the half cookie. Press on top of the other half of the cookie to make a sandwich. Repeat the process with the remaining biscuits and stuffing. The cookie can be stored in an airtight container at room temperature for 2-3 days.
Servings: 60