Here's one for the chocolate-caramel lovers!
I used this recipe for "Mexican Chocolate Icebox Cookies", but did NOT add the cinnamon or cayenne pepper.
3/4 c. butter, softened
1 c. sugar
3/4 c. Dutch-process cocoa
1/2 t. ground cinnamon (I deleted this)
1/4 t. salt
1/4 t. cayenne pepper (I deleted this)
1 1/2 t. vanilla
1 1/4 c. flour
1 can dulce de leche
Beat butter for 30 seconds on medium speed of mixer. Add sugar, cocoa, and spices. Beat in egg and vanilla. Add flour. Divide dough in half, cover and chill 1 hour.
Shape each portion of dough into a log about 1 1/2 ' in diameter. Wrap rolls in plastic wrap. Chill 4 hours until dough is firm enough to slice, or freeze until ready to use.
Preheat oven to 325. Line cookie sheet with parchment. Cut rolls into 1/4" slices. Place slices 1" apart on cookie sheet. Sprinkle with granulated sugar (optional).
Bake 12 minutes. Cool on cookie sheet for 2 minutes and transfer to wire rack to cool.
When cookies are completely cool, spread half with dulce de leche to make sandwiches.