-
In a bowl mix the flour, cornstarch, baking powder, and salt
-
In the bowl of a mixer, add the butter and sugar. Mix using a paddle attachment of high speed until creamy and fluffy. 3-4 minutes
-
Scrape the sides of the bowl with a spatula
-
Add the vanilla and egg. Mix
-
Lower the mixer speed and slowly add the flour mixture.
-
Remove cookie dough from mixer and divide in 2
-
Shape into flat disks and cover with plastic wrap
-
Refrigerate for at least 2 hours or overnight
-
Preheat oven to 350 degrees Fahrenheit
-
Remove one cookie disk from the fridge
-
Roll on a floured surface until the dough has 1/4" inch thickness
-
Using a round cookie cutter about 1 3/4" inches or your desired size cut out circles
-
Place cookies on a sheet pan lined with parchment paper
-
Repeat with remaining disk of dough
-
Bake for 7-8 minutes or until browned on the edges
-
Remove from oven and place cookies on a cooling rack
-
Pour dulce de leche on a zip top bag. Snip a small hole in the corner of the bag
-
Turn half of the cookies over
-
Pipe dulce de leche mounds in the middle of each cookie
-
Place a cookie on top and press gently to distribute the dulce de leche all over the cookie surface
-
Dust with powdered sugar
-
Enjoy!