Butter Cookies with Dulce de Leche
Delicate butter cookies sandwiched with creamy dulce de leche and dusted with confectioners sugar. These melt-in-your-mouth treats combine a light, tender cookie base with rich caramel filling.
Ingredients
- •¾ stick unsalted butter
- •⅓ cup cornstarch
- •¾ cup all-purpose flour
- •¼ teaspoon baking powder
- •⅛ teaspoon salt
- •¼ cup granulated sugar
- •2 large egg yolks
- •1 tablespoon Pisco or regular brandy
- •¼ teaspoon vanilla
- •¼ cup dulce de leche
- •2 tablespoons confectioners sugar
- •1 piece round cookie cutter
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 350°F. Butter a large baking sheet.
10 min
- 2.
Whisk together cornstarch, 3/4 cup flour, baking powder, and salt in a small bowl.
3 min
- 3.
Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy, then beat in egg yolks, Pisco, and vanilla. Stir in flour mixture until combined, adding 1 to 2 tablespoons flour if dough is sticky. (Dough should be soft.)
8 min
- 4.
Form dough into a disk and roll out into an 11-inch round (1/8 inch thick) on a lightly floured surface with a lightly floured rolling pin. Cut out 32 rounds with cutter (reroll scraps if necessary) and transfer to sheet, arranging rounds 1/2 inch apart.
15 min
- 5.
Bake until firm and pale golden around edges, 12 to 15 minutes. Transfer to a rack and cool 10 minutes.
25 min
- 6.
Sandwich cookies with about 1/2 teaspoon dulce de leche. Dust with confectioners sugar.
10 min
