1 2/3 cups all-purpose flour

2 cups + 1 tbsp cornstarch

1 1/3 cups powdered sugar

2 teaspoons baking powder

1/2 teaspoon kosher salt

14.2 tablespoons unsalted butter, softened

4 egg yolks

2 teaspoons vanilla extract

1 3/4 cups dulce de leche (approximately 27 teaspoons)

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Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Whisk together flour, cornstarch, powdered sugar, baking powder, and salt in a large bowl.
In a separate bowl, beat softened butter and vanilla extract until creamy.
Add egg yolks one at a time, mixing until the batter becomes thick and pale.
Gradually add dry ingredients to the butter mixture, mixing until a soft dough forms.
Shape dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
Roll dough out on a lightly floured surface to 1/4-inch thickness.
Cut out 2-inch rounds using a cookie cutter and place on prepared baking sheets.
Bake for 8–10 minutes, until bottoms are lightly golden but tops remain pale.
Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Spread about 1 teaspoon of dulce de leche on the flat side of one cookie and sandwich with another.
Optional: Roll cookie edges in shredded coconut or crushed nuts.
Dust tops with powdered sugar before serving.

Chilling the dough helps the cookies hold their shape.

Add lemon or orange zest for a subtle citrus note.

Dip half the cookies in melted chocolate for an indulgent variation.

Unfilled cookies can be stored separately and filled before serving for best freshness.

Use thick dulce de leche so it doesn’t ooze from the sides.