Delicate sandwich cookies with a solid base and a windowed top, made with flour and cornstarch for that tender, sandy bite. Baked in pairs, then filled with manjar blanco and strawberry jelly, letting the filling peek through the center. A classic bakery treat: simple, clean, and dangerously snackable.
Beat the butter with most of the powdered sugar and the salt for 2 to 3 minutes, until creamy and pale. Add the egg yolks and vanilla, and beat just until combined.
Fold in the flour, cornstarch, and baking powder with a spatula, without overworking. Shape into a disk, wrap it, and refrigerate for
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Preheat the oven to 170°C and line a tray with parchment paper. Work the chilled dough in batches so it does not soften too much while cutting.
Roll the dough to 4 mm thick. Cut even rounds and make a small window in half of them; gather scraps gently so the dough does not toughen.
Arrange the cookies on the tray and bake for 10 to 12 minutes, until they look matte and just lightly golden underneath. Let them cool for 15 minutes before filling.
Dust the windowed tops with the remaining powdered sugar. Spread manjar blanco on the bases, place the tops over them, and fill the center with strawberry jelly until it peeks through neatly without spilling.
