Make It
Step 1
Blend butter and vanilla in a bowl and beat until smooth for about 2 minutes. Add egg yolk and mix until incorporated well. (Preferably in a stand-up mixer with a paddle attachment)
Step 2
In a separate bowl sift together all remaining dry ingredients.
Step 3
Add all sifted dry ingredients to mixer with butter, vanilla and egg yolk and start mixer on lowest speed to slowly incorporate all wet and dry ingredients about 1 to 2 minutes.
Step 4
Remove dough from mixing bowl, forming it into a round ball and wrap it tightly in plastic to rest in fridge for minimum of 1 hour allowing the dough to firm up so it may be rolled. (can hold dough for 3 days)
Step 5
Once ready to bake cookies pull from fridge and allow to rest at room temperature for about 20 minutes. Preheat oven to 350° F.
Step 6
On a lightly floured surface, with rolling pin roll dough to about a 1/4 inch thick and cut with your choice of 3- or 2-inch-round cookie cutter.
Step 7
Carefully transfer cut dough to a parchment lined baking sheets about 1.5 to 2 inches apart from each other and repeat until all dough is used.
Step 8
Bake for 13-15 minutes, you want them firm to the touch. Be careful not to have color on your cookies, this means you have over cooked them.
Step 9
Once form remove from oven and allow them to completely cool before filling.
Step 10
Spread Dulce de Leche with a knife or piping bag as preferred on one of the cookies.
Step 11
Assemble cookies.
