For Cookies

• 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!