Okay, now that we've gotten that "momma" lecture out of the way, let's get to these cookies!
I made the shortbread cookies using this recipe from The Pioneer Woman, following the recipe exactly (for once).
Your ingredients are as follows:
First, cream 1 cup of sugar and 2 sticks plus 2 tablespoons of softened butter until fluffy and creamy.
Then sift in 1 cup of all-purpose flour and 1 scant cup of corn starch. (I used my grandmother's antique sifter...it works so well!)
Gently mix together the ingredients using a pastry cutter, two forks or (my personal favorite) your hands.
Once combined, form into a ball and wrap in plastic wrap. It will be a little bit crumbly, but if it's too crumbly to handle you can add 1 to 2 more tablespoons of softened butter. Place in the fridge for at least 20 minutes. I left mine in for almost an hour, and it held up very nicely.
Remove from fridge and roll out into a sheet, then cut out using cookie cutters. I used small heart-shaped cutters my mom bought for me way back in February.
Place on a cookie sheet and bake for about 10-15 minutes, or until the edges are slightly browned. Remove and let cool.
Once your cookies are cool, take a small spoonful of your dulce de leche (homemade or bought) and spread it on one cookie. Place another cookie on top of that.
I sprinkled mine with a mixture of powdered sugar and cinnamon to make them extra pretty and give them a slightly spicy taste.
Everyone at the Bible study loved them, and they fit in with the enchiladas and pulled pork perfectly. This recipe made about 5 dozen small cookies, which equaled 25 sandwich cookies (after a few of them disappeared into my tummy).