Nothing defines the holiday season or evokes warm memories like cookies. While you’ve likely got a few family favorites, this indulgent, rich, sweet recipe will surely be added to your list.
This dough tends to be a bit crumbly. Make sure the dough is near room temperature when rolling out. The colder it is, the more likely it is to crumble.
Preheat oven to 350°. Line baking sheets with parchment paper.
Whisk together flour, cornstarch, baking powder, salt, and cinnamon.
Cream butter and sugar in a bowl with a hand mixer on high speed until light and fluffy, about 5 minutes.
Add egg yolks and zest; beat until combined. Add half the flour mixture and blend just to combine; repeat with remaining flour mixture. Divide dough in half, shape into disks, wrap in plastic wrap, and chill 30 minutes or overnight. (If chilling overnight, let dough come nearly to room temperature before rolling out.)
Roll a dough half on a floured surface to 1⁄8- to 1⁄4-inch thick. Cut dough using a 2-inch square or round cookie cutter; transfer to prepared baking sheets, spacing 1 inch apart. Repeat rolling and cutting, rerolling scraps once.
Bake cookies until edges are lightly golden, about 14 minutes. Let cookies cool on baking sheet 1 minute, then transfer to a rack to cool completely.
Scoop 2 tsp. dulce de leche onto half the cookies, then top with remaining cookies. Lightly dust tops of sandwich cookies with cocoa powder.
% Daily Value*
Total Fat 7g 10%
Saturated Fat 4g 20%
Cholesterol 48mg 16%
Sodium 85mg 3%
Carbs 22g 7%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.