For the Cookies:
- 1 3/4 cups (220g) all-purpose flour
- 1/4 cup (30g) cornstarch
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick or 113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- Zest of 1 lemon or orange
For the Filling:
- 1 cup (280g) dulce de leche (store-bought or homemade caramel sauce)
For the Coating:
- 1 cup (120g) powdered sugar (confectioners’ sugar)
1. Prepare the Dough:
- In a bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
- In a separate bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg yolks, vanilla extract, and citrus zest to the butter-sugar mixture. Beat until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
2. Chill the Dough:
- Divide the dough in half and shape each half into a disk. Wrap them in plastic wrap and refrigerate for about 30 minutes.
3. Roll and Cut the Cookies:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- On a floured surface, roll out one of the dough disks to about 1/4 inch (6mm) thickness. Use a round cookie cutter to cut out cookies. Re-roll the scraps as needed.
- Place the cookies on the prepared baking sheets and bake for 10-12 minutes or until they are just starting to turn golden at the edges.
- Allow the cookies to cool on a wire rack.
4. Assemble the Alfajores:
- Once the cookies are completely cool, spread a generous layer of dulce de leche on the flat side of one cookie.
- Top it with another cookie, creating a sandwich.
5. Coat with Powdered Sugar:
- Roll the edges of the alfajor in powdered sugar to give it a sweet finish.
- Serve your alfajores with a hot cup of coffee or tea. They are perfect for any occasion.
Cooking Time: The total cooking time is approximately 30 minutes, excluding the chilling and cooling time.
Serving Size: This recipe makes about 20 alfajores, but the serving size can vary depending on how many you choose to enjoy at once.