Butter Cookies with Dulce de Leche

Ingredients

• 0.3 teaspoon double-acting baking powder 
• 1 tablespoon regular brandy 
• 0.3 cup cornstarch 
• 0.3 cup dulce de leche 
• 2 large egg yolks 
• 0.8 cup flour all-purpose
• 0.3 cup granulated sugar 
• 0.1 teaspoon salt 
• 6 tablespoons butter unsalted softened
• 0.3 teaspoon vanilla 

Equipment

• bowl
• baking sheet
• oven
• whisk
• hand mixer
• rolling pin

Directions

1. Put oven rack in middle position and preheat oven to 350°F. Butter a large baking sheet.
2. Whisk together cornstarch, 3/4 cup flour, baking powder, and salt in a small bowl.
3. Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy, then beat in egg yolks, Pisco, and vanilla. Stir in flour mixture until combined, adding 1 to 2 tablespoons flour if dough is sticky. (Dough should be soft.)
4. Form dough into a disk and roll out into an 11-inch round (1/8 inch thick) on a lightly floured surface with a lightly floured rolling pin.
5. Cut out 32 rounds with cutter (reroll scraps if necessary) and transfer to sheet, arranging rounds 1/2 inch apart.
6. Bake until firm and pale golden around edges, 12 to 15 minutes.
7. Transfer to a rack and cool 10 minutes.
8. Sandwich cookies with about 1/2 teaspoon dulce de leche. Dust with confectioners sugar.
9. Cookies can be made, but not filled, 3 days ahead and cooled completely, then kept in an airtight container at room temperature.*Available at Latin markets and many supermarkets.