Mini Alfajores

1. Fill a large pot with enough water to cover the can of sweetened condensed milk. Over high heat, bring to a boil. Let simmer for 2 1/2 to 3 hours, making sure to add more water as necessary so that the can is always covered. Then remove the can of dulce de leche from the water and let it cool to room temperature.

2. Preheat oven to 350F. In a medium bowl combine flour and salt. Set aside. In the bowl of a stand-up mixer cream together butter, vanilla and sugar for 3-4 minutes, mixture will turn light and fluffy. As mixer is going, add in flour and mix until combined. Shape the dough into a disc, wrap in plastic and refrigerate for 30 minutes.

3. On a heavily floured surface, roll out the dough to 1/2-inch thickness. The dough will be a little sticky so be sure to flour your roller, too. Using a 1 1/2-inch round cutter, cut out shortbread cookies and place on a Silpat or parchment paper lined baking sheet. Poke a series of three holes, using a fork, in the center of each cookie.

4. Transfer cookies to oven and bake for 12-15 minutes, or until edges are slightly golden brown. Then remove pan from the oven and let cookies cool on a wire rack. To assemble the sandwiches, open the can of dulce de leche. Lay half of the shortbread cookies bottom-side up. Spread about 1/2 teaspoon of dulce de leche on the upside down cookies. Top with the other half of the cookies and lightly press down until you’ve gone through all the cookies.