Bizcotela Vestida

Bizcotela Vestida

Dulce de Leche Flower Sugar Cookie Sandwich
30 sandwich cookies
Pati Jinich
Course: Dessert
Cuisine: Mexican
Keyword: Cajeta, cookies, Dulce de Leche, pati’s mexican table, vanilla
Author:Pati Jinich
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Bizcotela Vestida recipe from Pati’s Mexican Table Season 8, Episode 9 “Mocorito, The Land of Chilorio”


  • 1 pound unsalted butter, at room temperature, sliced, plus more to grease baking sheets
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 8 cups all-purpose flour
  • 2 tablespoons baking powder
  • Pinch kosher or sea salt
  • 1 cup whole milk
  • 1 1/2 cups white coarse sugar or sugar crystals
  • 1 cup cajeta or dulce de leche, homemade or store-bought

To Prepare

  • In the bowl of a mixer, beat the butter along with the granulated sugar at medium speed for a couple minutes until smooth, creamy, and puffed up. Add the vanilla and the eggs one at a time, beating until well incorporated.
  • In a bowl combine the flour, baking powder, and salt.
  • With the mixer running at low speed, add the flour mixture and milk in multiple additions, alternating between the two. Continue beating until well incorporated and you have a homogenous dough. Turn off mixer and gather dough into a ball.
  • Preheat oven to 350°F with the two racks set in the lower and upper thirds. Pour the sugar crystals onto small plate and grease a couple non-stick baking sheets with butter.
  • Use your hands to make small balls of dough of about 1 1/2- to 2-inches. Flatten slightly and cut 5 short lines around the edge of the disk with scissors, as if making petals, without cutting all the way into the center. Press down gently in the center to make a flower shape. Then flip over and press the top into the sugar crystals and then place right side up on the baking sheet. Repeat with all the dough balls, leaving about an inch of space between the cookies on the baking sheet.
  • Bake cookies for 30 to 32 minutes, until cooked and barely beginning to brown around the edges. Remove from the oven and let them cool on a cooling rack.
  • Once cool, make sandwiches with a couple teaspoons of cajeta or dulce de leche in between of two cookies with the sugar side facing outwards.

27 comments on “Bizcotela Vestida

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  1. I’m very excited to make them. They seem like a shortbread type cookie.

    My grandmother always made “Mexican fudge” or that’s what she called it. You melt sugar till its brown but not burnt. Like caramelized…. Is this a type of fudge that you make? With a melted sugar? Then you add other ingredients & beat it well….its so delicious…

    Thank you for your show…I’ve watched every episode..❤❤❤

  2. I real enjoy your tv program and all the food that you cook , I real enjoy seeing part of Mexico I will never visit, thank you making Mexican food , on television. keep up the great work. if you ever need some one to taste or help u in the kitchen I am your man , just let me know

  3. I was wondering if these could be made ahead, or if they need to be eaten directly after they are sandwiched? Would freezing them after filling them work, do you think? Thank you!

    1. I would recommend to freeze the bizcotelas before filling them, then thaw and fill when you are ready to eat them Brenley, enjoy 😉

  4. How long will the cookies last at room temperature if using in a holiday cookie box? Does cajeta keep ok if not refrigerated? Thank you!

    1. Hi Monique, cajeta keeps OK outside of the fridge, still don’t let them out for over 2 days or they will becomes soggy. You may want to bake the cookies, keep them in an air tight container and then fill them when you are ready to eat them or give them as a gift 😉

  5. Hello ,
    These cookies on the bland side .
    I can understand why Pati added Dulse de Leche
    In TV show , they did not add or make cookie sandwich
    I loved the concept and after several times making these ,
    I substituted whole milk with sweetened condensed milk .
    Much Better

    1. Thanks so much for the feedback Javier, glad to read you found a way to make the Bizcotelas to your liking, yay!

  6. This is one of my favorite cookies now! I love them as individual cookies and with the cajeta filling. As someone living away from home, muchísimas gracias for showing me how to bring Mexican recipes into my East Coast kitchen!

  7. Love making these cookies… the taste of these cookies……love how pretty they look…
    like little flowers.

  8. I discovered something that helped my flow in making the cookies. When the dough is turned into balls, it was easier for me to roll half of the ball in the sugar, snip the five sides while it was still a ball, then place the ball on the cookie sheet and press in the center. The petals spread open cleaner without getting smashed together rolling them around the sugar. I still have these in the oven, but I’m really excited. I even made the cajeta!

  9. Fun to make and delicious. Big hit for Easter. Made half of a batch. Added cinnamon. Delicious, not too sweet 😺