I have been told that this cookie is the Christmas cookie of Peru. The base is a shortbread cookie, then a layer of dark chocolate, a layer of caramel, then another shortbread cookie. Simple intro for a long recipe. I hope you like it.

2 cups sifted flour
1/2 cup powdered sugar, sifted
1/4 cup corn starch, sifted
1/4 teaspoon salt
2 sticks butter (1 cup)
1/4 cup sugar
1 teaspoon spiced rum
1 teaspoon vanilla
Filling:
1 cup dark chocolate chips, melted
1 jar dulce de leche

In bowl 1 mix sifted flour, powdered sugar, corn starch, and salt and mix.

In bowl 2 cream butter and sugar until smooth.

Add rum and vanilla and mix until combined.

Add bowl 1 into bowl 2 in three installments. Mix until combined. If dough won’t come together add a few drops of water.

Place dough in a plastic bag and refrigerate for 30 minutes.

Heat oven to 350.

Remove dough and roll to 1/8” thin.

Cut cookies into 2 -inch circles or any design you want.

Place cookies on a parchment- lined sheet.

Bake cookies for 9-11 minutes.

Let cookies cool for 30 minutes.

Melt dark chocolate in microwave oven in bursts of 20 seconds until smooth.

Dip 1/2 the cookies flat side down into chocolate and place chocolate side up on parchment.

Let chocolate set for 30 minutes.

Add dulce de leche to cookie.

Top with remaining flat side down.

Dust top with powdered sugar.