Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1 cup (125g) cornstarch (corn flour)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large egg yolks
  • 1 tablespoon (15ml) vanilla extract
  • 2 tablespoons (30ml) milk
  • 1 tablespoon lemon zest (optional)
  • 1 (13.4 ounce/380g) can dulce de leche
  • ½ cup (50g) shredded coconut or powdered sugar, for coating

Instructions:

  1. Whisk together flour, cornstarch, baking powder, baking soda, and salt.
  2. Beat softened butter and sugar until light and fluffy.
  3. Beat in egg yolks one at a time, then add vanilla and lemon zest (if using).
  4. Gradually add the dry ingredients to the wet ingredients, alternating with milk, mixing until just combined. Do not overmix.
  5. Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
  6. On a lightly floured surface, roll out the dough to about ¼-inch thickness. Cut out cookies using a 2-inch round cookie cutter.
  7. Place cookies on parchment-lined baking sheets and bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges are lightly golden.
  8. Transfer the cookies to a wire rack and let them cool completely.
  9. Spread a generous amount of dulce de leche on the flat side of one cookie and top with another cookie, creating a sandwich.
  10. Gently roll the edges of the assembled alfajores in shredded coconut or dust with powdered sugar. Now you have your own alfajores recipe!