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Ingredients
- 10 tablespoons unsalted butter, softened
- 1/2 cup sugar
- 2 tablespoons crumbled marble halva
- 2 large egg yolks, room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Dash sea salt
- 6 tablespoons caramel sauce (such as Mrs. Richardson's)
- Confectioners' sugar
Directions
- 1. In a large bowl, cream butter, sugar and halvah until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, cornstarch, baking powder, baking soda and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 2 hours or until firm enough to roll.
- 2. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-1/2-in. circle-shaped cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Bake until edges begin to brown, 7-8 minutes. Remove from pans to wire racks to cool completely.
- 3. Once cool, spread 1/2 teaspoon caramel sauce on bottoms of half of the cookies; cover with remaining cookies. Refrigerate until serving. Dust with confectioners sugar.
Nutrition Facts
1 sandwich cookie: 85 calories, 4g fat (2g saturated fat), 20mg cholesterol, 41mg sodium, 12g carbohydrate (6g sugars, 0 fiber), 1g protein.
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