2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter, room temperature
1/2 cup confectioners sugar
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F with the rack in the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll out the dough until it is about 1/4 inch thick. Using a lightly floured 2 inch round cookie cutter, cut out rounds. Place on the baking sheets and place in the fridge for about 15 minutes. (This will firm the cookies so they maintain their shape when baked.) Bake for about 7 - 10 minutes, or until cookies are brown around the edges. Cool on a wire rack. Shortbread cookies with keep in an airtight container for about a week.
Put a spoonful of Dulce de Leche in between two shortbread cookies and then dip half in melted chocolate. Set on parchment paper to harden.
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