Alfajores

Ingredients

• 2 cups all-purpose flour (250 grams)
• 1/2 cup cornstarch (60 grams)
• 1 teaspoon baking powder (5 grams)
• 1/4 teaspoon salt (1.5 grams)
• 1/2 cup unsalted butter, softened (115 grams)
• 1/2 cup granulated sugar (100 grams)
• 3 large egg yolks (55 grams)
• 1 teaspoon vanilla extract (5 milliliters)
• 1 teaspoon fresh lemon zest (3 grams)
• 1 cup dulce de leche (300 grams)
• 1/2 cup shredded coconut for coating (40 grams), optional
• 1/4 cup powdered sugar for dusting (30 grams)

Instructions

1. Sift together the flour, cornstarch, baking powder, and salt into a medium bowl and set aside.
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. 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. 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. Preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius) and line baking sheets with parchment paper.
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. 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. 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. 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. 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.