Alfajores (Dulce de Leche Sandwich Cookies)
This recipe serves 12. One serving contains 163 calories, 1g of protein, and 8g of fat. It is a good option if you're following a gluten free and vegetarian diet. If you have confectioners' sugar, salt, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours.
Adjust oven rack to middle position and preheat oven to 325°F. Line rimmed baking sheet with parchment paper.
Sift together cornstarch, flour, baking powder, baking soda, and salt.
With mixer on medium speed, beat sugar and butter until light and fluffy, about 2 minutes.
Add egg yolks, one at a time, beating well after each addition.
Add brandy and vanilla. Scrape sides and bottom of bowl with rubber spatula as needed.
Sift cornstarch mixture over butter mixture and combine with rubber spatula until dough comes together (mixture will be crumbly). Shape mixture into ball, cover loosely with plastic wrap (See Notes), and let rest at room temperature for 30 minutes.
Dust clean, dry work surface with flour. Rub rolling pin with flour.
Roll dough to a thickness of 1/4 inch. Using a 2- or 2 1/2-inch round cutter, cut out cookies and arrange on prepared baking sheet, spacing them about 1 inch apart. (See notes.)
Bake until cookie edges begin to turn light golden, about 12 minutes. Alfajores should be mostly white.
Transfer baking sheet to cooling rack and cool completely, about 30 minutes. Once cooled, spread half the cookies with about 1 tablespoon dulce de leche. Cover with remaining cookies. Dust with confectioners’ sugar.