These decadent Argentinian sandwich cookies are typically made with cornstarch-laden cookies that are very soft. We prefer the flavor of buttery icebox cookies; once stored for a day or two, they become meltingly soft all on their own.

Prepare the dough for:

Shape, cut, and bake as directed. Prepare or have ready:

Let the cookies cool completely, then flip half of them over so the bottom is facing up. Top with 1 ½ to 2 teaspoons dulce de leche and top with a second cookie. If desired, dust the cookies with:

Or roll the sides in:

Store in an airtight container in the refrigerator for up to 1 week.