Alfajores

Make the Dough: Begin by creaming the velvety butter together with the sugar until the mixture is light and fluffy, creating the perfect creamy base. Gently incorporate the rich egg yolks and vibrant lemon zest, infusing the dough with aromatic citrusy notes. Gradually fold in the all-purpose flour and cornstarch, carefully mixing until a soft, smooth dough forms. To ensure ease of handling and to keep the cookies from spreading too much during baking, wrap the dough and chill it in the refrigerator for at least one hour. Bake the Cookies: Once chilled, roll out the dough to a uniform thickness on a lightly floured surface, then use a round cookie cutter to cut out charming circles. Place these neatly on a baking tray lined with parchment paper and bake them in a preheated oven at 180°C (350°F) for 12-15 minutes, just until set and lightly golden. Remove from the oven and let the cookies cool completely on a wire rack to retain their tender texture. Assemble: Transform your cookies into delightful alfajores by spreading a generous layer of luscious dulce de leche onto the flat side of one cookie. Gently sandwich with another cookie, creating a sweet, creamy center. For a final touch, roll the edges in desiccated coconut, allowing it to cling to the dulce de leche, adding a delightful texture contrast and a burst of tropical flavor. Pro Tips: - Ensure the dough is properly chilled; this step is crucial not only to ease rolling but also to maintain the cookies’ perfect shape during baking. - For an indulgent twist, dip assembled alfajores in melted chocolate and place them on a wire rack until the coating sets, creating a decadent chocolate shell that complements the caramel filling beautifully.