Dulche de Leche Sandwich Cookie

In a mixing bowl, whisk together cornstarch, flour, baking powder and salt, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar on medium speed until creamy, about 30 seconds.

Mix in lemon zest.

Add in egg yolks one at a time, mixing after each addition until well blended.

Mix in vanilla and almond extract.

With mixer set on low speed, slowly add in dry ingredients and mix until combined and dough starts to come together, add lemon juice.

Shape dough into a ball, cover ball with plastic wrap and refrigerate 30 minutes.

Preheat oven to 350 degrees. Roll chilled dough out between to large sheets of parchment or wax paper to 1/6-inch thickness.

Using a 2-inch round cookie cutter cut dough into circles transfer cookie to a Silpat lined cookie sheets, bake in preheated oven for 10 – 11 minutes.

Allow cookies 5 minutes to cool on cookie sheet before transferring to a wire rack to cool. Cool cookies completely then spread a layer of Dulce de Leche over the bottom side of one cookie, then sandwich to the bottom side of another cookie.

Spread a thin layer of Dulce de Leche around the round edge of the cookie, and then roll in desired topping.