Vanilla Butter Sandwich Cookies with Caramel Filling

By Maya Moscovich • October 31, 2012 • 2 Comments

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Author Notes: I've had this cookie recipe for years and it is just recently that I decided to modify it a little bit and turn it into sandwich cookies. The inspiration came from one of my favorite cookies - the Alfajores (Argentinian Cookies). - Maya Moscovich

Makes about 20-25 sandwich cookies

7.75 ounces Unsalted Butter – Room temperature or melted (220gr )
2 cups All Purpose Flour (240gr)
1 cup Corn Starch (100gr)
1 teaspoon Baking Powder
3/4 cups Icing Sugar (or fine white sugar)
1 teaspoon Vanilla Extract
1 Can Carmel Crème (Dolche De Leche) – for filling

Preheat oven to 325F (160C)
In a mixer bowl, place all ingredients (except for the Caramel Crème) and mix until combined into soft dough. If you are using melted butter, place dough in refrigerator for about 15-20 minutes before using.
Using a teaspoon, scoop dough and form into small balls (3/4-1 inch). Flatten balls until they are about 1/2cm (1/4 inch) thick and place on baking paper layered baking pan.
Place in preheated oven for about 15-20 minutes until golden. Set cookies aside to cool – do not touch them before they cool off.
Divide cookies into groups of 2 and spread some caramel crème on one cookie and cover with the other while gently twisting.