• To a stand mixer, add butter, egg, sugar, mayo, and vanilla and beat until incorporated.
• In a small bowl combine the baking soda and vinegar and add that to the mixer as it’s mixing.
• Turn the mixer down to low speed and add half of the flour. Once almost incorporated, add the rest of the flour.

Bake Cookies -

• Take 2 tsp of the dough and add it to the center of the cookie mold. Use your finger to press the dough around gently to create an even layer of dough.
• Clean off any extra dough outside of the mold.
• Add the mold to the oven and bake at 350°F for 12-15 minutes, until golden.

Filling -

• Beat the butter and dulce de leche and high speed for two minutes. Refrigerate until needed.

Assembly -

• While the cookies are still warm, gently tap them out of the mold. Set aside to cool completely.
• Add about 1 tsp of filling to each shell and close two shelves (both filled). Don't overfill the center or the filling will ooze out.
• Add the nuts to an airtight container and refrigerate overnight to allow them to set.
• Serve and enjoy!