- 2 cups flour
- 3 tablespoons powdered sugar + more for dusting
- Zest of half a lime
- 11 tablespoons Earth Balance buttery spread, divided
- 1 can coconut milk
- 1/2 cup brown sugar
Combine coconut milk, 1 tablespoon Earth Balance buttery spread, and brown sugar in a sauce pan over medium heat. When almost boiling reduce heat and simmer for 45-60 minutes, until thick like dulce de leche. Cool.
Meanwhile, preheat oven to 350. Combine flour, powdered sugar, and lime zest in a large mixing bowl. Add the buttery spread and mix with an eletric hand mixer. Mix until a dough ball is formed. It's ok if it's slightly crumbly. Roll out dough on a floured surface until 1/4 inch thick. Use a shot glass to cut out the cookies. Place cookies on a greased cookie sheet (or line with parchment paper). Bake for 5-7 until the edges are barely light brown. Cool. Make cookie sandwiches by spreading the cooled dulce de leche inbetween two cookies. Dust finished cookies with powdered sugar.