Step 1

Preheat oven to 350°F /180°C.

Step 2

Line cookie sheets with parchment paper.

Step 3

In a large bowl beat soft butter with both sugars.

Step 4

Add egg and vanilla and mix very well.

Step 5

Add sifted dry ingredients (flour, baking powder, baking soda and salt) in 2 additions and mix.

Step 6

Add nuts and mix well.

Step 7

Have prepared a piece of plastic wrap, put half of the batter along the long side of the plastic.

Step 8

Taking one long side, wrap it over the cookie dough and roll the plastic to cover tightly and produce a cylinder.

Step 9

Prick with a fork and let the trapped air out. That way the plastic will stick to the dough.

Step 10

Roll lightly to make the cylinder as round as possible.

Step 11

Freeze it for several hours or up to a month.

Step 12

When you’re ready to bake, preheat oven to 350°F /180°C.

Step 13

Line cookie sheets with parchment paper.

Step 14

Take out cookie cylinders from the freezer and wait 5-10 minutes until they can be cut with a sharp kitchen knife.

Step 15

They don’t have to be soft or they will loose the shape.

Step 16

Cut rounds about 1/2 inch thick and place on prepared cookie sheets.

Step 17

Bake for 10-12 minutes, until golden but barely soft.

Step 18

Let cool completely on wire rack and fill.

Step 19

Take heaped spoonfuls of dulce de leche and place on flat side of one cookie.

Step 20

Cover with anothe cookie and press lightly to spread the dulce de leche.

Step 21

They will become softer the next day.