1. Preheat oven to 350 degrees F. In a large bowl, knead 3 Tbs. all-purpose flour into a 16.5-oz. pkg. refrigerated sugar cookie dough. Generously dust a work surface and rolling pin with flour. Roll half the dough to 1/8-inch thickness rotating and lifting the dough to ensure it doesn't stick to the surface. Cut out cookies using a 2 1/2- to 3-inch desired-shape cookie cutter, re-rolling scraps as needed. Transfer cookies to a parchment-lined baking sheet, spacing them 1 inch apart. Chill for 15 minutes. Bake for 6 to 8 minutes or until golden on bottom. Let cool on a wire rack. Repeat with remaining dough. Fill a small bowl with sprinkles or colored sugar; set aside. Sandwich 2 cookies with 2 tsp. canned dulce de leche. Dip edges in sprinkles or colored sugar. Repeat with remaining cookies. Dust cookies with powdered sugar. Makes about 20 sandwich cookies.