Ingredients
1 cup – Cornflour
3/4 cup – All-purpose flour
1 tsp – Baking powder
1/2 tsp – Baking soda
1/4 tsp – Salt
3/4 cup – Softened butter
1/3 cup – Powdered Sugar
1/2 tsp vanilla extract
1 can – Dulce de Leche
Method
Add the butter and sugar in a mixing bowl , cream the mixture until light in color and fluffy, about 3 minutes.
Add vanilla and mix until incorporated. With a spatula, scrape down the sides of the bowl.
On low speed or using a spatula, gradually add the cornstarch, flour, salt, baking powder and soda and mix until just incorporated.
Turn the dough out onto a piece of plastic wrap, shape it into a disk and wrap it tightly. Place in the refrigerator until firm, at least 1 hour.
Pre heat the oven to 170°C.
Line 2 baking sheets with parchment paper and set aside.
Remove the dough from the refrigerator, unwrap it, and place it on a lightly floured work surface. Leave it for a minute. Lightly flour the top of the dough. Roll to 1/4-inch thickness (the dough will crack but can be easily patched back together).
Cut out 20 to 24 rounds using a 2 inch cookie round cutter, rerolling the dough as necessary until all of it is gone.
Place the cookies on the prepared baking sheets and bake them in preheated oven for 12-13 minutes.
Transfer to a wire rack to cool completely.
Spoon on half of the cookies about a tablespoon of dulce de leche. Place a second cookie on top and gently press to create a sandwich.
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