Adapted from Gourmet Today
*1/3 cup cornstarch
*3/4 cup all-purpose flour
*1/4 tsp. baking powder
*1/8 tsp. salt
*8 Tbsp. unsalted butter, softened
*1/4 cup granulated sugar
*1 large egg yolk
*1 Tbsp. Amaretto liquor
*1/2 tsp. almond extract
Caramel sauce, dulce de leche, or raspberry preserves
*Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly spray with cooking spray. Set aside.
*Whisk together cornstarch, flour, baking powder and salt in a small bowl.
*Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Beat in egg yolk, Amaretto, and almond extract. Stir in flour mixture until combined, adding 1 to 2 tablespoons more flour if dough is sticky. (Dough should be soft)
*Form dough into a disk. Roll out into 1/4 inch thickness. Cut out 18 to 22 rounds with a circle cookie cutter. Transfer to baking sheet, arranging rounds 1/2 inch apart.
*Bake until firm and pale golden around edges, about 8 to 10 minutes. Transfer to wire rack and cool completely.
*Spread about 1/2 teaspoon homemade caramel sauce or dulce de leche on flat sides of half the cookies and top with remaining cookies.