ALFAJORES WITH DULCE DE LECHE

[nverland]

ALFAJORES WITH DULCE DE LECHE
Makes 20 - 2 inch sandwich cookies

2 cups corn starch
¾ cup all-purpose flour
1 tsp baking powder
1 stick + 3 Tbsp unsalted butter, room temperature
¾ cup granulated sugar
1 tsp lemon zest
1 tsp vanilla
2 large eggs
500g or 1 cup homemade or store bought Dulce de Leche


In a medium bowl, sift together the corn starch, flour, and baking powder. Set to the side.

In the bowl of a stand-mixer, with the paddle attachment, cream the butter, sugar, and lemon zest on medium speed. Scrape down the sides of the bowl as necessary.

Add the vanilla, then the eggs one at a time. Mix until creamy. Scrape down the sides of the bowl.

Turn the mixer to low. Slowly add the dry ingredients to the wet and mix until combined.

Scoop the dough onto a sheet of plastic wrap. Roughly shape into a ball and wrap. Place in the fridge for 30 minutes.

Preheat the oven to 350ºF.

Line a baking sheet with parchment paper.

Remove the dough from the fridge. Dust the counter and rolling pin with flour. Roll the dough ¼ inch thick. Using a cookie cutter or the bottom of a 2 inch circular glass, cut out the cookie shapes. Place the cookies onto the baking sheet. Bake for 15 minutes.

Remove from the oven and let cool on a wire rack.

Spread a layer of dulce de leche in between two cookies.

Can be stored in an airtight container for a week.