👨‍🍳 조리법

1. 1

   In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.

2. 2

   Beat in the egg yolks, vanilla extract, and lemon zest (if using) until well combined.

3. 3

   In a separate bowl, whisk together the cornstarch and all-purpose flour.

4. 4

   Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Be careful not to overmix.

5. 5

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to an hour, or until firm enough to handle.

6. 6

   Preheat oven to 180°C (350°F). Line baking sheets with parchment paper.

7. 7

   Roll out the dough on a lightly floured surface to about 0.5 cm (1/4 inch) thickness. Cut out small rounds using a cookie cutter (about 4-5 cm or 1.5-2 inches in diameter).

8. 8

   Place the cookie rounds on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden. The cookies should remain pale.

9. 9

   Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

10. 10

    Once cooled, spread a generous amount of dulce de leche on the flat side of one cookie and sandwich it with another cookie. Gently press together.

11. 11

    Lightly dust the finished alfajores with powdered sugar. Store in an airtight container.