Ingredients

• 2 cups sifted all-purpose flour
• 0.5 cups sifted confectioners' sugar
• 0.25 cups sifted cornstarch
• 0.25 teaspoons salt
• 2 sticks unsalted butter , softened
• 0.25 cups white sugar
• 1 teaspoon vanilla extract
• 1 , 11.5 ounce
• 0.25 cups confectioners' sugar , or as needed for dusting

Instructions

1. 1 Mix flour, 1/2 cup confectioners' sugar, cornstarch, and salt together in a bowl.
2. 2 Beat butter with an electric mixer in a separate bowl until soft and fluffy. Mix in white sugar and vanilla until well combined.
3. 3 Add dry ingredients to wet ingredients in 3 batches, beating until just blended after each addition. Divide dough in half, roll each half into a log, and refrigerate until firm, about 2 hours.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Slice dough logs into forty-eight 1/4-inch-thick cookies and place onto ungreased baking sheets.
6. 6 Bake in the preheated oven until just starting to turn golden around the edges, 8 to 10 minutes.
7. 7 Remove from the oven and let cool for 1 minute on the baking sheet. Transfer cookies to wire racks to cool completely, 25 to 30 minutes.
8. 8 Use a knife to generously spread dulce de leche onto 1/2 of the cooled cookies. Sandwich remaining cookies on top and place onto a serving tray.
9. 9 Lightly dust finished cookies with remaining confectioners' sugar.

Nutrition per serving