👨‍🍳 Instructions

1. 1

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

   💡 Tip: Ensure butter is at room temperature for best results.
2. 2

   Beat in the egg yolks one at a time, followed by the vanilla extract and lemon zest.

   💡 Tip: Add vanilla and zest after creaming butter and sugar.
3. 3

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

4. 4

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough. Do not overmix.

   💡 Tip: The dough should be soft but not sticky.
5. 5

   Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

   ⏱️ 30 minutes
6. 6

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

   💡 Tip: Preheating ensures even baking.
7. 7

   Roll out the chilled dough on a lightly floured surface to about 5mm (1/4 inch) thickness. Cut out circles using a cookie cutter (about 5-6 cm diameter).

8. 8

   Place the cookies on the prepared baking sheets and bake for 12-15 minutes, or until the edges are lightly golden. Do not overbake.

   ⏱️ 12-15 minutes

   💡 Tip: Watch closely as they can brown quickly.
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 dulce de leche on the flat side of one cookie and sandwich with another cookie. Repeat with remaining cookies.

    💡 Tip: Use a generous amount of dulce de leche for a rich filling.
11. 11

    Dust the assembled alfajores with powdered sugar just before serving.