The cookie is crumbly and tender, and the dulce de leche intense and sticky. Milk might be tempted to have a new favorite cookie.
Notes: Recipe can be doubled; if doing so, in Step 4 divide dough in two, then wrap in plastic and proceed with recipe. If your cookies don't all fit on one baking sheet, bake in two batches, one batch at a time. Filled sandwich cookies may be stored in an airtight container for up to 3 days.
- Yield:Makes 12 to 15 sandwich cookies
- Active time: 45 minutes
- Total time:2 hours, 15 minutes
- 1 1/4 cups cornstarch
- 3/4 cup all-purpose flour plus additional for dusting counter
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces (1 stick) unsalted butter, at room temperature
- 6 tablespoons sugar
- 2 large egg yolks
- 1 teaspoon brandy or cognac
- 1 teaspoon pure vanilla extract
- 1 (13.4-ounce) can dulce de leche
- 1/4 cup confectioners’ sugar
Adjust oven rack to middle position and preheat oven to 325°F. Line rimmed baking sheet with parchment paper.
Sift together cornstarch, flour, baking powder, baking soda, and salt.
With mixer on medium speed, beat sugar and butter until light and fluffy, about 2 minutes. Add egg yolks, one at a time, beating well after each addition. Add brandy and vanilla. Scrape sides and bottom of bowl with rubber spatula as needed.
Sift cornstarch mixture over butter mixture and combine with rubber spatula until dough comes together (mixture will be crumbly). Shape mixture into ball, cover loosely with plastic wrap (See Notes), and let rest at room temperature for 30 minutes.
Dust clean, dry work surface with flour. Rub rolling pin with flour. Roll dough to a thickness of 1/4 inch. Using a 2- or 2 1/2-inch round cutter, cut out cookies and arrange on prepared baking sheet, spacing them about 1 inch apart. (See notes.)
Bake until cookie edges begin to turn light golden, about 12 minutes. Alfajores should be mostly white.
Transfer baking sheet to cooling rack and cool completely, about 30 minutes. Once cooled, spread half the cookies with about 1 tablespoon dulce de leche. Cover with remaining cookies. Dust with confectioners’ sugar. Serve.