Ingredients

The following ingredients have 4 Servings
  • 1 3/4 cups all purpose flour
  • 1 ½ cups cornstarch
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 cup unsalted butter (softened (2 sticks))
  • ¾ cup granulated sugar
  • 1 egg
  • 2 egg whites
  • 1/2 teaspoon orange zest
  • 2 teaspoons orange extract
  • 1 teaspoon vanilla extract
  • cooking spray
  • Dulce de leche
  • Powdered sugar (optional)

Instruction

  • In a large bowl combine the all purpose flour, cornstarch, baking powder, and baking soda. Whisk well and set aside.
  • In a large mixing bowl, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the egg and egg whites one at a time, then add the orange zest, orange extract, and vanilla extract. Then slowly add the dry ingredients until you have a nice soft dough.
  • Separate the dough in half, form into two large disks and wrap with plastic wrap. Refrigerate for at least 1 hour.
  • Preheat oven to 350 degrees F.
  • Place the refrigerated dough on a floured surface, flour a rolling pin and roll out to about ¼ inch thick. Cut the dough with a 2 inch round or fluted cookie cutter. Place cookies on a greased cookie sheet and bake for 10 to 12 minutes, or until the underside have a light golden brown color. Let them rest for 1 minute on the cookie sheet and then let them cool completely on a cooling rack.
  • Spread 1 tablespoon of dulce de leche on flat sides of cookies. Top with remaining cookies, flat-side down, to form sandwich cookies. Sprinkle with powdered sugar before serving, if desired.
  • Store cookies at room temperature in an airtight container for 5 days covered, or overnight in the fridge.