Makes 2 dozen cookies
Here’s what you will need:
3/4 cup unsalted butter, softened
1 cup sugar
3/4 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 teaspoons vanilla
1 1/4 cups all-purpose flour
1 jar (about 13 ounces) dulce de leche
In a large bowl with a mixer, beat the butter on high for about a minute. Then add the sugar, cocoa powder, cinnamon, salt, and cayenne pepper. Next, beat in the egg and vanilla. Then, beat in the flour.
Divide the dough in half, cover and chill for about an hour or until the dough has stiffened some and is easy to handle. Then, shape each portion of dough into a 6-inch roll. Use a little flour to help in forming the roll, if needed. Wrap each roll in plastic wrap and chill until firm enough to slice. About 4 hours.
Once the dough is firm, preheat your oven to 325 degrees F. Line a cookie sheet with parchment paper. Cut the rolls into 1/4-inch slices and place the slices about an inch apart on the prepared cookie sheet.
Bake 14-15 minutes or until the edges are firm. Cool on the cookie sheet for about 2 minutes; then remove and finish cooling on a wire rack.
Spread dulce de leche on the bottom of half the cookies. Then top each with one of the remaining cookies. Store refrigerated in an airtight container.
Even though these sandwich cookies aren’t over-the-top fall, they would make a great addition to any cookie spread at a seasonal get-together.