Alfajores

My ex-husband served a mission in Argentina and he would talk about these cookies all the time, and then I saw this recipe on this cool blog called cooking classy found here   and made them and liked them.  Personally I like to make my own caramel to put between the cookies, and you can do that by putting a can of sweetened condensed milk covered in water in a crockpot on low overnight, in the morning when you open up the can, it is a delicious caramel.

Alfajores
1 1/4 cups cornstarch
1 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
10 Tblsp butter, softened
3/4 cup granulated sugar
1 1/2 tsp lemon zest
3 large egg yolks
1 tsp vanilla extract
1/4 to 1/2 tsp coconut extract, optional 
1 can Dulce de Leche (caramel in a can you can buy by the sweetened condensed milk cans)
various toppings for coating

Directions:
*In a mixing bowl, whisk together cornstarch, flour, baking powder, and salt.  set aside.
*In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar on medium speed until creamy, about 30 seconds.  Mix in lemon zest.  Add in egg yolks one at a time, mixing after each addition until well blended.  Mix in vanilla and coconut extract.  With mixer set on low speed, slowly add in dry ingredients and mix until combined and dough starts to come together.  Shape dough into a ball, cover ball with plastic wrap and refrigerate 30 minutes to one hour until dough is easy enough to work with
*Preheat oven to 350 degrees.  Roll chilled dough out between two large sheets of parchment or wax paper to 1/6 in thickness.  Using a 2 in round cookie cutter (or smaller) cut dough into circles, use a spatula to transfer cookie onto cookie sheet lined with Silpat or buttered or greased.
*Bake for 10 to 11 minutes.  Allow cookies 5 minutes to cool on cookie sheet before transferring to wire rack to Cool.  Cool cookies completely and then spread generous layer of Dulce de Leche over the bottom side of one cookie, then sandwich it to the bottom side of another cookie.  Spread a thin layer of caramel around the round edge of the cookie and roll in desired topping. 
* Store cookies in an airtight container at room temperature
*Here are a few of the toppings to roll them in:
sweetened coconut flakes (you can grind them a little bit in food processor to smaller size)
toasted coconut flakes
finely chopped pecans, toasted if desired
sprinkles
grated white, milk or semi chocolate
You dont have to coat edges at all.  If desired, you can dip to coat or drizzle cookies in white, milk or semi sweet chocolate.
Look at the blog above to see a picture of these cookies
They are yummy, I am thinking you could spread nutella in between and that would be yummy too!