Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a stand mixer, beat together the large eggs and sugar at medium speed for about 3-5 minutes until light and fluffy.

Lower the speed and blend in the melted butter, milk, and vanilla extract until just combined.

Sift together the all-purpose flour, baking powder, and salt in a separate bowl. Gradually add this dry mixture to the wet ingredients while stirring gently.

Dampen your hands slightly, roll the dough into 1-inch balls, and arrange them on the prepared baking sheet.

Bake for 10-12 minutes until golden edges form, while keeping the centers soft.

Let the cookies cool for about 5 minutes before hollowing out the flat sides to create space for filling.

Mix Dulce de Leche, chopped pecans, and a few cookie crumbs in a bowl until thick.

Fill one half of the hollowed cookies with the prepared filling and place another half on top to form a sandwich.

Dip the cookies in carrot juice, brush with beet juice, and roll in granulated sugar.

Garnish each cookie with a mint or lemon balm leaf and let them dry for 30 minutes.