De­li­cious right away, EVEN BET­TER the next day.

Style at Home - - Desert of the month -


1 cup un­salted but­ter ¾ cup ic­ing sugar 2 tsp pure vanilla ex­tract 3 egg yolks 1½ cups all-pur­pose flour 1 cup corn­starch 1 tsp bak­ing pow­der 1 cup thick dulce de leche


Pre­heat the oven to 350° F. In a large bowl, beat to­gether the but­ter and ic­ing sugar with an elec­tric mixer un­til light and fluffy, about 2 min­utes. Add the vanilla and then the egg yolks, one at a time, beat­ing well af­ter each ad­di­tion.

In a small bowl, stir to­gether the flour, corn­starch and bak­ing pow­der. Us­ing a spat­ula, stir the flour mix­ture into the but­ter mix­ture un­til well com­bined. Roll the dough into a ball, cover in plas­tic wrap and re­frig­er­ate for 30 min­utes to 1 hour.

Us­ing as lit­tle flour as pos­si­ble, roll out the chilled dough onto a clean sur­face to ¼" thick­ness. With a 2½" fluted cookie cut­ter, cut out 60 cook­ies. Place the cook­ies 1" apart on a parch­ment pa­per-lined bak­ing sheet. Bake on the cen­tre rack of the oven for 10 to 12 min­utes, un­til set but still pale in colour.

Al­low the cook­ies to cool slightly be­fore us­ing a metal spat­ula to care­fully move them to a cool­ing rack. Let cool com­pletely.

Spread about 2 tea­spoons of the dulce de leche in the cen­tre of the un­der­side of 1 cookie. Sand­wich with an­other cookie, press­ing gen­tly to spread the dulce de leche to the edges of the cook­ies. Re­peat with re­main­ing dulce de leche and cook­ies.

Dust the cook­ies lightly with ex­tra ic­ing sugar if de­sired; serve.

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