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Córdoba Cookies: A Delightful Treat

If you’re in the mood for a delightful sweet treat, look no further than Córdoba Cookies! These charming little cookies are filled with irresistible flavors and textures that result in a truly satisfying dessert. Originating from the beautiful city of Córdoba, these cookies have a delightful combination of buttery richness and sweet fillings, often enjoyed during family gatherings or festive occasions.
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Ingredients
  

  • 115 g butter
  • 100 g sugar
  • 70 g honey
  • 1 egg
  • 2 egg yolks
  • 210 g all-purpose flour
  • 180 g corn starch
  • 3 g baking powder
  • Quince candy for filling
  • Dulce de leche for filling
  • 300 g impalpable sugar for frosting
  • 50 cc warm water for frosting
  • 80 cc water for sugar glaze
  • 200 g sugar for sugar glaze
  • 1 egg white for sugar glaze
  • 200 g impalpable sugar for sugar glaze
  • 1 tsp lemon juice for sugar glaze

Instructions
 

  • Cream the Butter and Sugar: Start by creaming the butter with the sugar and honey in a mixing bowl until light and fluffy.
  • Add Eggs: Incorporate the whole egg and egg yolks into the mixture, blending thoroughly.
  • Mix Dry Ingredients: In a separate bowl, sift together the flour, corn starch, and baking powder. Gradually add this to the butter mixture until well integrated.
  • Roll Out the Dough: Roll out the dough between two sheets of plastic or parchment paper to a thickness of about 4 mm.
  • Refrigerate and Cut: Place the rolled dough in the fridge for about 15 minutes. After that, cut out 5 cm circles using a cookie cutter.
  • Bake: Preheat your oven to 180°C (350°F) and bake the cookies for 6 to 8 minutes. They should remain pale in color.
  • Fill the Cookies: Once cooled, fill half of the cookies with quince candy and the other half with dulce de leche.
  • Glaze: To prepare the glaze, mix water and sugar in a saucepan, bring to a boil, and cook until it reaches 118°C (244°F). In a separate bowl, whisk the egg white, impalpable sugar, and lemon juice until smooth, then gradually add the hot syrup, continuing to beat until fully combined.
  • Coat the Cookies: Dip the filled cookies in the glaze, let excess drip off, and place them on parchment paper to dry.