Ingredients
6 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup unsalted butter, room temperature
2 cups granulated sugar
2 large eggs, room temperature
1 cup sour cream
1 teaspoon pure vanilla extract
Dulce de Leche
Coconut, finely shredded (optional)
Directions
Preheat oven to 350 degrees. Line two baking sheets with parchment paper or nonstick baking mats; set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
In the bowl, cream together butter and sugar on medium speed until light and fluffy, 1 to 2 minutes. Add eggs, one at a time, and continue mixing until well combined, about 1 minute. Gradually add flour mixture; mix until well combined. Add sour cream and vanilla; continue mixing until a dough forms, 1 to 2 minutes.
Roll out dough 1/4 inch thick. Cut into circles and place onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake, rotating baking sheets halfway through baking, until golden, 10 to 14 minutes. Transfer cookies to a wire rack until completely cool.
When cookies have cooled completely, spread the bottoms of half of the cookies with dulce de leche; sandwich together with remaining cookies. Roll edges of sandwiched cookies if finely shredded coconut, if desired.
NOTE: These cookies are fairly crisp when they are first sandwiched. I like them better the next day, once they've softened up.
This recipe is also linked on...
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