Vanilla Bean Shortbread Cookies
1 3/4 cups all purpose flour
1/2 cup sifted cornstarch
1/2 cup sifted powdered sugar
1/4 tsp fine salt
1 cup room temperature unsalted butter
2 tsp vanilla bean paste
1 large egg yolk
In a medium bowl, whisk together the all purpose flour, sifted corn starch, sifted powdered sugar and salt. Set aside.
In the bowl of your stand mixer, add the butter and vanilla bean paste. Beat until smooth. Add egg yolk and mix until incorporated.
Add all of the flour mixture slowly and mix together until combined, about 1 minute.
Take the dough out of the bowl and form into 2 balls. 1 like to work in 2 batches. Wrap each in plastic wrap and press each info a 2 inch think round. Wrap each tightly in plastic wrap and transfer to the fridge to chill for about an hour. You can also chill overnight and back and assemble the next day.
Preheat oven to 350 degrees,
Transfer one ball of dough to the center of a sheet of parchment paper and roll it out slowly. (If it's too cold, let it sit at room temperature about 10 minutes.). Roll it out until its about 1/4 inch thick.
Using a 1.5 inch cookie cutter, cut out the cookies and place them onto a parchment lined baking sheet. Transfer to the fridge and chill for about 10 minutes, Repeat until you work your way through all of the dough. TIP: You can re-roll the dough as many times as you need. Use flour to stop the dough from sticking to the rolling pin. Or place in the freezer to quickly chill again.
Bake each batch in the oven 7-8 minutes. The cookies should be a bit firm to the touch but have no brown color on the edges. Cool cookies on the baking sheets until room temperature.
When the cookies have fully cooled, begin to assemble.
Using a butter knife, place desired amount of the manjar blanco onto one cookie. Sandwich with another cookie. Press lightly down and place in a container in one single layer.
Top the cookies with sifted powdered sugar.
1 - 16 oz jar of store bought dulce de leche
1/4 tsp ground cinnamon
Pinch of fine salt
In a medium bowl, mix together the dulce de leche, the cinnamon and salt. Mix until smooth and fully combined.