Alfajores - Chilean Dulce de Leche Cookies

Preheat the oven to 350*. Prep two cookie sheets with parchment paper or spray with Pam. Put the sugar and butter in a large mixing bowl and mix on medium for two minutes, until fluffy. While the sugar and butter are mixing, measure the flour, baking powder and salt in a bowl and set aside. Add the eggs to the butter and sugar one at a time and mix until well combined. Alternate adding a bit of the flour mixture with the liquids - the milk, orange juice, and vanilla. Make sure to use a spatula to scrape the sides and bottom to ensure you are mixing it all in. Mix for a full 2 minutes. The dough will seem a little runny and that is how its supposed to be :) Using a 1 1/2 inch cookie scoop (I got mine at Orson Gygi), scoop the cookies on the cookie sheet (I do 5 across, 3 up and down). Put in the oven and bake 12-14 minutes. While that is baking scoop cookies onto the other sheet. Open the dulce de leche cans add to a small bowl. Mix in the cinnamon, cloves, and nutmeg if you desire. We love them with and without so it is really your preference. Once the cookies have baked remove from oven and allow the cookies to sit on the cookie sheet for about 5 minutes before moving them to cooling racks. Add more dough and alternate baking through on the two cookie sheets until you have baked all the dough, about 4-5 times. It will seem like A LOT of cookies, but you have to remember you need two cookies per Alfajor. Once they have cooled, spread a good amount of dulce de leche or jam, whichever you prefer, over the bottom of one cookie. Add another cookie to the top to complete the sandwich. Lay on the cookie sheet or a plate and put a small amount of powdered sugar in a mesh strainer and lightly tap with your hand to dust the top of the cookies. Enjoy!