These delicate cookies are from many South American countries.
¾ cup all-purpose flour, plus more for rolling
1 teaspoon baking powder
¼ teaspoon salt
8 Tablespoons unsalted butter (1 stick at room temperature)
⅓ cup granulated sugar
2 large egg yolks
1 Tablespoon pisco (or brandy)
½ teaspoon vanilla extract
1 cup dulce de leche (dark)
Powdered (confectioners) sugar for dusting
Place cornstarch, flour, baking powder, baking soda and salt in bowl and whisk briefly to combine.
In separate bowl, place butter and sugar; mix on medium speed, stopping frequently to scrape down side and continue mixing until fluffy and light in color. On low speed add the egg yolks, pisco or brandy, and vanilla until incorporated. Stop and scrape down sides as needed. On low speed, add the flour until just incorporated, with no visible white pockets; about 30 seconds.
Turn dough out onto a piece of plastic wrap, shape into a smooth disc and wrap tightly. Place in refrigerator until firm; at least one hour.
Preheat oven to 350 F placing rack in middle of oven. Line 2 baking sheets with parchment.
Place dough onto lightly floured surface. Add a little flour on top and roll out into ¼ inch thickness. Cut out 24 round using a 2 inch round cutter, re-rolling as needed. Place on prepared cookie sheet, 12 per sheet and at least ½ inch apart. Bake one sheet at a time until cookies are firm and pale golden on the bottom; about 12-14 minutes. The cookies will stay pale on top. Transfer to a wire rack and cook completely.
Flip half the cookies upside down and gently spread about 2 teaspoons of the dulce de leche on each. Place a second cookie on top and gently press to create a sandwich. Dust generously with powdered sugar before serving.
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