Cooking Instructions
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Step 1
Blend
Unsalted Butter (225 g)
and
Pure Vanilla Extract (10 mL)
in a bowl and beat until smooth for about 2 minutes. Add the
Egg Yolk (1)
and mix until incorporated well. (Preferably in a stand-up mixer with a paddle attachment)
Step 2
In a separate bowl, sift together the
All-Purpose Flour (220 g)
,
Powdered Confectioners Sugar (55 g)
,
Corn Starch (110 g)
, and
Salt (2 g)
.
Step 3
Add all sifted dry ingredients to the mixer with butter, vanilla, and egg yolk and start the mixer on the lowest speed to slowly incorporate all wet and dry ingredients about 1 to 2 minutes.
Step 4
Remove the dough from the mixing bowl, forming it into a round ball, and wrap it tightly in plastic to rest in the fridge for a minimum of 1 hour, allowing the dough to firm up so it may be rolled. (The dough can be stored for 3 days)
Step 5
Once ready to bake the cookies, pull them from the fridge and allow them to rest at room temperature for about 20 minutes. Preheat the oven to 350 degrees F (180 degrees C).
Step 6
On a lightly floured surface, with a rolling pin, roll the dough to about a 1/4 inch thick and cut with your choice of 3- or 2-inch-round cookie cutter.
Step 7
Carefully transfer the cut dough to a parchment-lined baking sheet about 1.5 to 2 inches apart from each other and repeat until all dough is used.
Step 8
Bake for 13-15 minutes, you want them firm to the touch. Be careful not to have color on your cookies, this means you have overcooked them.
Step 9
Once formed, remove from the oven and allow them to completely cool before filling.
Step 10
Spread
Dulce de Leche (1 can)
with a knife or piping bag on one of the cookies, as preferred.
Step 11
Assemble the cookies.
