Vanilla sandwich cookies
Description
The recipe won't take much time. In a bowl, use an electric mixer to beat butter and sugar on medium speed for about 3 minutes. Add eggs and salt, and mix. Add condensed milk, vanilla extract, and vanilla seeds, and mix again. Reduce speed and gradually add flour. Mix just until combined, do not overbeat. Divide the dough into 4 equal parts. Wrap each part tightly in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 175°C (350°F). Line baking sheets with parchment paper or silicone baking mats. Take one portion of dough and form small balls, using about 1 teaspoon of dough for each. Roll each ball in sugar and place them on the prepared baking sheet, about 2 cm apart. Lightly dip the bottom of a glass in flour and gently press down on each ball to flatten slightly. Repeat with the remaining dough. Bake until the cookies have slightly puffed, 8 to 10 minutes. Let cool slightly on the baking sheet, then transfer to a wire rack to cool completely. Using a spatula, spread about 1 teaspoon of chocolate filling onto the flat side of half of the cookies. Top each with another cookie to form a sandwich. Repeat with the remaining cookies and filling. Store cookies in an airtight container at room temperature for 2–3 days. Serve chilled.