Alfajores

Instructions

1. 1

   Sift together the flour, cornstarch, baking powder, and salt into a medium bowl and set aside.

2. 2

   In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes, scraping down the sides occasionally.

3. 3

   Add the egg yolks one at a time, beating well after each addition, then add the vanilla extract and lemon zest, mixing until fully incorporated.

4. 4

   Gently fold the flour mixture into the wet ingredients using a spatula until just combined, being careful not to overmix, then refrigerate the dough for at least 30 minutes.

5. 5

   Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius) and line baking sheets with parchment paper.

6. 6

   Roll the dough out to 1/8-inch (3-millimeter) thickness on a lightly floured surface and cut out circles using a 1.5-inch (4-centimeter) round cookie cutter.

7. 7

   Place cookies on the prepared baking sheets, spacing them 1 inch (2.5 centimeters) apart, and bake for 12-15 minutes until the edges are light golden but the centers remain pale.

8. 8

   Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes.

9. 9

   Once cooled, spread 1 tablespoon (15 grams) of dulce de leche on the flat side of one cookie and press another cookie flat-side down on top to form a sandwich.

10. 10

    If desired, roll the edges in shredded coconut or dust the top with powdered sugar using a fine sieve, and serve or store in an airtight container for up to 5 days.