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Sift the cornstarch, flour, baking powder, and salt together. Set aside.
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In the bowl of an electric mixer, cream the butter at medium high speed for 1 minute.
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Add granulated sugar. Cream for another 1-2 minutes until very fluffy and light in color.
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Add egg yolks one at a time, and mix until combined before adding the next one.
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Add vanilla and almond extract.
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Mix to combine.
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Add dry ingredients and mix until you form a dough.
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Dough should be soft and not too sticky.
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Wrap it in plastic or place it in a ziplock bag and chill it in the fridge for at least 3 hours.
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When it’s time to roll the cookies out, remove dough from the fridge and cut it into 4 pieces. Work with one piece at a time, while keeping the others covered.
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Pre-heat the oven to 350F.
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Roll it out until about 1/2 thick over a floured surface.
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Dough might be breaking up, simply patch it back together by patting it down with your fingers.
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I used a 2.5 inch cutter to cut the cookies.
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Place cookies on a baking sheet lined with parchment paper or silicone mat.
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Bake for 12-15 minutes. Cookies should look set, but not too browned.
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Let them cool down all the way before filling with the dulce de leche. I placed my dulce de leche in a piping bag to make it easier to fill the cookies.
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After filling the cookies, I melted some dark chocolate and drizzled it over the cookies.