1. – In a large bowl, cream together the butter and sugar until light and fluffy.

2. – Beat in the egg and vanilla extract until well combined.

3. – Gradually add the flour and salt, mixing just until a dough forms.

4. – Wrap the dough in plastic and refrigerate for at least 30 minutes.

5. – Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

6. – Roll the dough out to 1/4-inch thickness on a lightly floured surface.

7. – Use a 2-inch round cookie cutter to cut out circles from the dough.

8. – Place the circles on the prepared baking sheet, spacing them about 1 inch apart.

9. – Bake for 12-15 minutes, or until the edges are lightly golden.

10. – Allow the cookies to cool completely on the baking sheet.

11. – Spread a heaping teaspoon of dulce de leche onto the flat side of one cookie.

12. – Top with another cookie, flat side down, to create a sandwich.

13. – Repeat with the remaining cookies and dulce de leche.

14. – Dust the Andalusian Alfajores with powdered sugar before serving.