For Cookies:
1 Cup Softened Butter
¾ Cup Sugar
3 Egg Yolks
½ Tsp Baking Soda
1 Tsp Vanilla
1 Cup Flour
1 and ½ Cup Cornstarch
2 Tsp Baking Powder
For Dulce de Leche:
1 Can Sweetened Condensed Milk (2 if you really like dulce).

Boil the can of sweetened condensed milk for 4 hours. Keep it at a soft boil and make sure it’s always covered in water. I’ve tried this with cans that have a pop top lid and cans without, they both work. Once done boiling, let cool before opening.

Combine butter and sugar. Mix in egg yolks and vanilla. Mix in soda, flour, and powder. Mix in cornstarch. Refrigerate until it’s stiff, but not rock hard. Roll out on a floured surface, cut in circles, and bake for 10 minutes at 350 degrees F. Let cool. Spread the desired amount of dulce de leche on a cookie and put another cookie on top.

Variations
• Eat it plain – easy option!
• Roll it in powdered sugar – who wouldn’t want extra sugar?
• Roll the sides in coconut – tropical
• Cover with chocolate – best way to get dipping chocolate is by melting chocolate chips down with some shortening added. 1 tsp (ish) of shortening per cup of chocolate chips will do the trick.