Cooking Instructions

1. Preheat the oven to 350° F., line cookie sheets with parchment for easier cleanup.
2. Sift together the Clabber Girl Cornstarch, flour, Davis Baking Powder and salt. Set aside.
3. Using hand held beaters or a stand mixer, cream the butter till smooth, add the sugar gradually over the course of 2 minutes. Add the egg, then the yolks one at a time. Add the vanilla and lemon zest, stop and scrape the bowl as you go to ensure even mixing
4. Add the cornstarch mixture in 4 parts, blending each addition thoroughly as you go. Drop the dough by the teaspoonful onto the prepared cookie sheets, leaving about 1 inch between each, as they will spread. Bake for 15 minutes. The color will remain light.
5. Allow cookies to cool completely, spread the flat side of half with the dulce de leche and press the flat side of another cookie against it immediately. Store airtight for up to a week.