Photo: Linda Pugliese; Styling: Mary Clayton Carl
Hands-on Time
1 Hour 20 Mins
Total Time
2 Hours 30 Mins
Makes 20 servings

Prepared dulce de leche is spooned between these traditional Latin American cornstarch cookies.

How to Make It

Step 1

Lightly spoon cornstarch and flour into dry measuring cups; level with a knife. Whisk together cornstarch, flour, salt, baking powder, cinnamon, and red pepper in a bowl.

Step 2

Combine butter and sugar in the bowl of a stand mixer; beat at medium-high speed for 3 minutes or until light and fluffy. Reduce speed to medium. Add egg yolks, 1 at a time, beating well after each addition. Mix in orange juice and vanilla. Add flour mixture; beat at low speed until combined. Turn dough out onto a lightly floured surface; press into a (1-inch-thick) rectangle. Wrap tightly with plastic wrap; chill 1 hour.

Step 3

Preheat oven to 350°. Line 2 baking sheets with parchment paper.

Step 4

Divide dough in half. Roll half of dough to 1/4-inch thickness on a well-floured surface. Cut into 40 cookies with a 2-inch round, scalloped-edge cookie cutter, rerolling dough scraps as necessary. Arrange cookies 1/2 inch apart on prepared baking sheets. Bake 10 minutes or until cookies are set. (Edges will not brown.) Let cool completely on wire racks. Repeat with remaining dough.

Step 5

Flip 20 cookies over. Top each with 1 1/2 teaspoons dulce de leche. Top with remaining cookies. Sift powdered sugar evenly over sandwiched cookies.

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