How about Chilenitos? (Cuban Sandwich Cookies)
2 cans sweetened condensed milk
2 1/2 cups all purpose flour
2 1/2 cups cornstarch
1/2 ts baking powder
Pinch of salt
1 lb butter, softened
1 cup sugar
2 eggs plus 2 yolks
2 tb Malibu or other similar rum
1 ts vanilla extract
Grated zest of one lemon
Chopped salted peanuts
Make Dulce de Leche: Pour milk into pie plate and bake lightly covered with foil 2 hours at 350° in a water bath. After it cools a bit, whisk it until smooth.
Stir the flour, cornstarch, baking powder and salt together in a large bowl until well blended.
Beat the butter and sugar together in the bowl of an electric mixer fitted with the whisk at high speed until pale yellow and fluffy. Beat in the eggs and yolks one at a time. Beat in the rum, vanilla and zest. Switch to the paddle attachment and add 90% of the dry ingredients. Mix at low speed just until incorporated. The dough should form a soft ball but not be sticky or runny. If necessary, add more (or all) of the flour mix.
Chill the dough until firm, at least 1 hour or up to 1 day. Let the dough stand at room temperature for 15 minutes before continuing. Roll out dough to 1/4 inch and cut into an even number (32) of 3” circles. Bake on parchment at 350° for about 12 minutes or until pale golden brown. Cool.
Use about 1 tb of Dulce de Leche as a filling between 2 cookies. Press together so filling goes to edges and roll each cookie into a topping: toasted coconut, chopped chocolate or chopped salted peanuts. These can be kept at room temperature for up to 3 days.