MEXICAN SANDWICH COOKIES RECIPES

Steps:

• Mix flour, confectioners' sugar, cornstarch, and salt together in a bowl. Place butter in a separate bowl and use an electric mixer to beat until soft and fluffy. Add white sugar and vanilla and mix well.
• Add flour mixture to the bowl with the butter mixture in 3 stages; mix until just blended. Divide dough in half and roll each half into a log. Refrigerate dough logs until firm, about 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Slice dough logs into 1/4-inch cookies and place on a baking sheet.
• Bake in the preheated oven until just starting to turn golden around the edges, 8 to 10 minutes.
• Allow cookies to cool on the pan for 1 minute. Transfer to wire racks to cool completely, about 30 minutes more.
• Use a knife to apply a generous amount of dulce de leche on one cookie. Sandwich another cookie on top and place on a serving tray. Repeat with remaining cookies and dulce de leche. Lightly dust finished cookies with confectioners' sugar.

Steps:

• Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
• Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
• Chill dough if it seems too soft.
• Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets.
• Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
• Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.
• NOTE: Forming dough into 1" balls will increase yield to 48 cookies.