STIR together flour, corn starch, baking powder, baking soda and salt in medium bowl until blended.
BEAT shortening and sugar in large bowl with electric mixer on medium speed until fluffy. Blend in egg yolks. Add water, lemon peel and vanilla, beating until blended. Gradually add flour mixture, scraping sides of bowl after each addition. Cover and chill 30 minutes.
HEAT oven to 325ºF. Coat baking sheets with no-stick cooking spray. Roll out half of dough to 1/4-inch thickness on lightly floured surface. Cut into 2-inch rounds. Place 2 inches apart on prepared baking sheets. Bake 9 minutes or until edges just begin to turn light brown. Cool 10 minutes. Remove to wire rack to cool completely.
TURN half the cookies flat-side up. Spread about one Tbsp. dulce de leche on flat sides of cookies. Top with remaining cookies, flat-side down, to form sandwich cookies. Sprinkle with powdered sugar before serving, if desired.
Nutrition
Serving size
(1 sandwich cookie of )
Calories 20
Calories from Fat60g
Total Fat 7g
Saturated Fat 2g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 40mg
Sodium 75mg
Potassium 0mg
Total Carbohydrates 28g
Dietary Fiber 0g
Sugars 15g
Protein 3g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
Calcium 0%
Thiamin 0%
Niacin 0%
Zinc 0%
Riboflavin 0%
Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet
