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Makes
About 20-25 Sandwich Cookies
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
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Ingredients
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7.75 ounces
Unsalted Butter – Room temperature or melted (220gr )
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2 cups
All Purpose Flour (240gr)
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1 cup
Corn Starch (100gr)
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1 teaspoon
Baking Powder
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3/4 cup
Icing Sugar (or fine white sugar)
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1 teaspoon
Vanilla Extract
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1
Can Carmel Crème (Dolche De Leche) – for filling
Directions
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Preheat oven to 325F (160C)
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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.
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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.
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Place in preheated oven for about 15-20 minutes until golden. Set cookies aside to cool – do not touch them before they cool off.
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Divide cookies into groups of 2 and spread some caramel crème on one cookie and cover with the other while gently twisting.
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