Alfajores

Let's Cook

1. Step 1.

   Heat oven to 350°F. Line 2 baking sheets with parchment paper.

2. Step 2.

   Into a large bowl, sift together 1 cup all-purpose flour, 1⅔ cups cornstarch, 1 teaspoon baking powder, ¾ teaspoon ground cinnamon, and ¼ teaspoon kosher salt; set aside.

3. Step 3.

   Using an electric mixer, beat 10 tablespoons unsalted butter (at room temperature) and ½ cup sugar in a large bowl on medium-high speed until creamy, about 3 minutes. Beat in ½ teaspoon pure vanilla extract, then 4 large egg yolks, one at a time. Reduce speed to low, then add the flour mixture and mix until just combined.

4. Step 4.

   On a lightly floured surface, with a lightly floured rolling pin, roll half the dough to ¼ inch thick. With a 1½-inch round cutter, cut out rounds. Using a small knife or mini offset spatula, place cookies onto the prepared sheets, spacing them 1 inch apart. Reroll scraps once and cut out more rounds.

5. Step 5.

   Bake until golden brown on bottom, 12 to 15 minutes. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely. Repeat with remaining rounds.

6. Step 6.

   Assemble sandwiches: Place dulce de leche in a piping bag fitted with a star tip, pipe onto half the cookies, then top with remaining cookies. Cookie sandwiches can be stored in airtight containers in the freezer for up to a month.