Ingrid Hoffmann's "Alfajor" Cookies

Preheat oven to 350°F. Line a large baking sheet with parchment paper.

Combine the flour, sugar and butter in a medium bowl; work the ingredients together using your fingertips. If the dough is too sticky, add a little more flour so that you can shape the soft dough into a ball.

On a clean, flat surface dusted with flour, roll out the dough to a 1/8-inch thickness. Use a 2-inch round cookie cutter (or use a shaped cookie cutter) to cut out dough. Transfer cookies to prepared baking sheet; bake for 15 to 20 minutes, or until the cookies are pale golden and firm. Remove the cookies and let them cool on a wire rack.

Once cooled, spread about 1/2 Tbsp. dulce de leche on one side of a cookie and sandwich with a second half. Repeat with remaining cookies and dulce de leche. Place the cookies on a platter and dust them with powdered sugar.