1 cup dulce de leche
1 stick (8 tbsp) butter, at room temperature
1 cup all-purpose flour
1 cup cornstarch
1/3 tsp baking soda
1 tsp baking powder
Pinch of salt
2 egg yolks
1 tsp vanilla extract
1/2 cup sugar
1 1/2 tbsp pisco, or other alcohol
Plenty of powdered sugar
Makes about 16 Total Time: 90 minutes
In a bowl mix together the flour, cornstarch, baking soda, baking powder and salt.
In another bowl beat together the butter and sugar for a few minutes. Then add in the pisco, egg yolks and vanilla and mix for another minute. Then slowly add in flour mixture while stirring until all of it is added. Turn the dough for a minute or two, adding some more flour if still very sticky. Then form into a ball, wrap tightly in plastic and place in the refrigerator for 45 minutes.
Preheat oven to 350 degrees Fahrenheit. Over a lightly floured surface roll out the dough to about 1/2 cm thickness, then using a round cookie cutter about 4 cm in diameter, or closest alternative, cut out the whole dough, and place on two cooking trays lined with parchment paper. Bake for 13 minutes, the top of the cookies should stay white, the edges may brown slightly. Let cookies cool for about 10 minutes, then flip one over, add one to two tbsp dulce de leche and form a sandwich with another cookies. Repeat for all of them and then dust very generously with powdered sugar.
