-
1
Sift the flour and baking powder into a medium bowl.
-
2
Add the salt, mix thoroughly and set aside.
-
3
Put the butter and sugar in the bowl of standing mixer with a whisk attachment.
-
4
Scrape the vanilla seeds from the vanilla bean into the bowl.
-
5
(You can keep the pod in a container of sugar for vanilla sugar, if you like, instead of throwing it out.)
-
6
Cream together until the mixture is pale and fluffy.
-
7
Add the egg and mix until combined, scraping down the sides of the bowl.
-
8
Add the flour mixture in 2 batches until just combined.
-
9
Wrap the dough with plastic wrap and refrigerate for about 2 hours.
-
10
You could also keep the dough in the freezer if you wont need the cookies for a few days, and it thaws pretty well, for a quick sweet treat.
-
11
Preheat the oven to 350F.
-
12
Line 2 baking sheets with silicone baking mats.
-
13
Remove the dough from the fridge and unwrap.
-
14
Using the extra flour and a rolling pin, roll the dough to about 1/8-inch thickness.
-
15
Using a round cookie cutter about 1 1/2 inches in diameter, cut circles from the dough and put them on the baking sheets.
-
16
Bake the cookies until pale gold; they will have a dry appearance on top when they are finished.
-
17
Remove from the oven and allow to cool.
-
18
Place a teaspoon of Dulce de Leche in the center of every other cookie and sandwich together with the bare cookies.
-
19
You could stop at this point, or roll the cookies sideways in the coconut and dust with powdered sugar.
