For Cookies

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