👨‍🍳 Instructions

1. 1

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

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

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

   💡 Tip: Add egg yolks gradually to prevent the mixture from separating.
3. 3

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

   💡 Tip: Sifting the dry ingredients can help create a lighter cookie.
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 will be soft and slightly sticky.
5. 5

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.

6. 6

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

   💡 Tip: Ensure oven is fully preheated before baking.
7. 7

   Roll the chilled dough into small balls (about 2-3 cm in diameter). Place them on the prepared baking sheets, leaving some space between them.

   💡 Tip: You can gently flatten the balls with your palm or the bottom of a glass.
8. 8

   Bake for 10-12 minutes, or until the edges are lightly golden. The cookies should remain pale in the center.

9. 9

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

   💡 Tip: These cookies are fragile when warm.
10. 10

    Once completely cool, spread a generous amount of dulce de leche on the flat side of one cookie and sandwich it with another.

    💡 Tip: Use a good quality dulce de leche for the best flavor.
11. 11

    If desired, gently roll the edges of the filled alfajores in shredded coconut.

    💡 Tip: This step is optional but adds a lovely texture and flavor.