Peruvian alfajores

• Refrigerated

  • 2 Egg yolks, large

• Condiments

  • 1 cup Dulce de leche

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Cornstarch
  • 1/3 cup Granulated sugar
  • 1 Powdered sugar
  • 1/4 tsp Salt, fine
  • 1/2 tsp Vanilla extract

• Dairy

  • 8 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1 tbsp Brandy

Found on bakelovegive.com

Ingredients

• 1 cup cornstarch
• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon fine salt
• 8 tablespoons unsalted butter, softened
• ⅓ cup granulated sugar
• 2 large egg yolks
• 1 tablespoon brandy
• ½ teaspoon vanilla extract
• 1 cup dulce de leche, at room temperature
• Powdered sugar, for dusting

Directions

• In a medium bowl, whisk together cornstarch, flour, baking powder, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy.
• Add in the egg yolks, brandy, and vanilla extract and mix until just combined.
• Reduce speed to low and gradually add in dry mixture. Mix just until the dough comes together and no dry pockets are visible.
• Turn dough onto a piece of plastic wrap, shape into a smooth disk, and wrap tightly. Refrigerate for at least an hour.
• When ready to bake, preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper or silicone baking mats.
• Unwrap dough and roll between two sheets of freezer paper. Roll to ¼-inch thick and remove the top sheet of freezer paper. Cut 24 two-inch rounds from the dough, re-rolling as needed. If desired, cut a small shape out of the middle of 12 of the rounds for a linzer effect.
• Bake on prepared baking sheets for 12-14 minutes until the edges are golden and centers are set.
• Transfer to a wire rack to cool completely before assembling.
• To assemble, sprinkle cookies with a generous dusting of powdered sugar. Turn half of the cookies upside down and spread with a thick layer of dulce de leche. Place remaining cookies on top of the dulce de leche to create a sandwich.
• Store in an airtight container at room temperature.