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A light and crumbly cookie sandwich traditionally filled with dulce de leche. Having ice cream as a filling between two biscuits is not a bad idea at all.

Ingredients:

Set A:
2 cups – All purpose flour
2/3 cup – Cornstarch
1/2 tsp – Salt

Set B:
2/3 cup – Unsalted butter, at room temperature
2/3 cup – Powdered Sugar
4 – Egg yolks
1 tsp – Vanilla extract

Procedure:
A. Sift the Set A ingredients into a bowl and mix everything.

B. Beat butter and sugar until fluffy and sugar is dissolved. Add the rest of Set B ingredients. Add the Set A mixture and mix until just combined. Do not overmix. Roll into a 1 1/2-inch cylinder, then let it chill for 30 minutes. Using a sharp knife, slice into 1/8-inch thick pieces, then bake. Chill completely and sandwich with dulce de leche in between.

DULCE DE LECHE BUTTERCREAM
INGREDIENTS:
1 cup salted butter
1 can dulce de leche

Procedure:
Cream the butter until fluffy then add the dulce de leche and mix until stiff peaks form.

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