South American style chocolate covered Alfajores
In a medium-large sauce pan, combine sugar, milk, baking soda, salt and vanilla and bring to a boil.
Reduce heat to medium-low, stirring frequently with a wooden spoon until mixture is thick and caramel color, around three hours.
Pour into a glass container and let cool. Refrigerate for one week.
Sift together flours. Cut butter into small half inch pieces and add to flours. With the paddle attachment on low speed, mix the butter into the flour until it forms small balls and the butter is coated by the flour (rubbing in method).
Add sugar and mix on low speed until combined.
Add vanilla and egg slowly and mix until incorporated (about 30 seconds).
Wrap with plastic wrap and refrigerate for an hour.
Roll out dough. Using a round cutter (I used 2.25"), cut shortbread into circles and place on baking sheet. Dock shortbread using a fork.
Bake at 325 degrees Fahrenheit for 12-15 minutes.
Cool and set aside.
Melt chocolate over a bain-marie or double broiler. Transfer into a bowl suitable for dipping cookies.
Pair shortbread circles together. Spoon approximately one tablespoon (pending size of shortbread) of dulce de leche onto cookie and gently sandwich the other shortbread cookie on top.
Dip sandwiched cookies into chocolate and place on wax paper or parchment paper to dry.
Serve & enjoy!
Dulce de Leche