It’s like a dulce de leche sandwich on snickerdoodle bread.
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground anise
16 tablespoons unsalted butter, softened
1 cup sugar, plus 1/2 cup for rolling
1 large egg
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 can of sweetened condensed milk
Take the paper label off the can of sweetened condensed milk and place it in a pot large enough to cover it with at least 1 inch of water. Boil for two hours on a low boil always making sure can is covered in water. Let it cool before opening.
For the cookies: Preheat oven to 350°F and line a baking sheet with parchment paper. In a small bowl, whisk together flour, baking soda, salt, and anise. Set aside.
Using a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla extract and beat until combined. Reduce the speed to low and add the flour mixture in three additions, until just combined, scraping down the bowl as needed.
Combine cinnamon and remaining 1/2 cup of sugar in a shallow dish. Scooping out the dough 2 teaspoons at a time, roll into 16 balls, roll around in the cinnamon sugar mixture to coat, and space them 2 inches apart on the prepared baking sheet. Bake until edges are firm, 10 to 12 minutes, rotating the sheet halfway through baking. Let cookies cool on the sheet for 1 minute and then gently place each warm cookie in the cinnamon sugar and turn to coat evenly. Transfer to a wire rack to cool completely. Repeat twice more with the remaining dough.
Please make sure that dulce de leche has cooled before opening and pipe filling over the bottom of half of the cookies then top with the remaining cookies pressing lightly to adhere.
I worked with this recipe.