10 tablespoons unsalted butter, softened 1/2 cup sugar 2 tablespoons crumbled marble halva 2 large egg yolks, room temperature 2 teaspoons vanilla extract 1 cup all-purpose flour 1 cup cornstarch 1 teaspoon baking powder 1/4 teaspoon baking soda Dash sea salt 6 tablespoons caramel sauce (such as Mrs. Richardson's) Confectioners' sugar
Cream together the butter, sugar, and halvah in a large basin until light and airy. Combine the egg and vanilla. Whisk together the cornstarch, baking powder, baking soda, and salt in a separate bowl .
Half the mixture is divided. Roll each into a disk and encase it in plastic wrap. Two hours after refrigeration, or until firm enough to roll.
Gas oven to 350 degrees. A light coating of flour is used to roll each dough portion to a thickness of 1/4 inch. Utilize a floured cookie cutter in the shape of a 1-1/2-inch circle.
Space 1 inch apart on baking trays lined with parchment paper. 7 to 8 minutes, or until the edges begin to brown, on the oven. Transfer from the pans to wire racks in order to fully chill.
After the caramel sauce has cooled, drizzle 1/2 teaspoon onto the undersides of half of the cookies; cover with the remaining cookies. Before serving, chill the dish. Utilize confectioners' sugar to dust.