Vanilla Bean & Cajeta Shortbread Cookies

1. Prepare Vanilla Bean

Prepare the vanilla bean by splitting it lengthwise and scraping out the seeds with the back of a knife.

2. Combine Dry Ingredients and Butter

In a food processor, combine the vanilla seeds, flour, tapioca starch, powdered sugar, salt, baking powder, and cold butter pieces. Pulse the mixture until it resembles a sandy meal.

3. Add Egg Yolks and Form Dough

Add the cold egg yolks to the processor and process until the dough forms a ball around the blade.

4. Divide Dough

Divide the dough in half. If you're not baking immediately, you can wrap the halves in plastic wrap and refrigerate them for up to a week.

5. Preheat Oven

Preheat your oven to 350°F (180°C).

6. Roll Out Dough

On a surface dusted with powdered sugar, roll out one half of the dough until it's roughly 6 inches across. Dust the top with more powdered sugar, flip it over, dust again, and continue rolling until it's just shy of 1/4 inch thick.

7. Cut Dough and Arrange on Pan

Using a thin offset spatula, slide it under the dough to loosen it, then cut the dough into 2-inch rounds. Arrange these rounds on a parchment-lined aluminum half-sheet pan, leaving about 1/2 inch between each cookie. Re-roll the scraps and repeat until all the dough is used.

8. Bake Cookies

Bake the cookies in the preheated oven for about 15 minutes, or until the edges just begin to brown.

9. Cool Cookies

Allow the cookies to cool to room temperature directly on the sheet pan.

10. Assemble Cookies

Once cooled, flip half of the cookies upside down. Using a pastry bag with a plain 1/4-inch tip or a spoon, place a dollop of cajeta in the center of each flipped cookie. Top with the remaining cookies, pressing gently to spread the filling evenly.

11. Dust with Powdered Sugar

Finally, dust the assembled cookies with powdered sugar. Store them in an airtight container for up to 24 hours at room temperature or up to a week in the fridge.