Directions

• 1
  Cream butter and sugar. Blend in vanilla, and then blend in flour to form stiff dough.
• 2
  Divide dough into two gallon-sized plastic food storage bags, roll to ¼-inch thickness and square-off edges with dough scraper, ruler or other straight edge. Chill until firm.
• 3
  Preheat oven to 350º F.
• 4
  Cut bag at seams and uncover top of dough. Cut dough with 1¾-inch round or fluted cookie cutter. Dough scrapes can be reformed and placed within the cut bag for rerolling (chill if necessary).
• 5
  Place cookies on ungreased cookie sheet. Bake 12-15 minutes or until edges are slightly browned.
• 6
  Allow cookies to cool. Put about 1½ to 2 teaspoons dulce de leche on flat side of half the cookies, top with plain cookies placed flat side down. Twist cookies to spread filling evenly.
• 7
  Optional variations: The sides of the cookies can rolled in shredded coconut or cookies can be dipped in or drizzled with melted chocolate, or sprinkled with additional powdered sugar just before serving.
• 8
  Store in airtight container.