slightly adapted from The Best of Mickey Shemo
175 grams softened butter or margarine
1/2 cup sugar
3/4 cup flour
1 3/4 cups cornstarch
2 tsp baking powder
dulce de leche
For the dough:
Place the margarine and sugar in the bowl of your mixer and beat for two minutes until creamy. Add eggs and beat to blend. Stir together the flour, cornstarch and baking powder and add to the creamed mixture. Cover the dough and chill at least an hour.
Preheat the oven to about 170 degrees celsius and line baking sheets with parchment. Divide the dough into two and working with one portion at a time, roll the dough until about a 1/2 cm thickness.
Roll edges in desiccated coconut, if desired.