Alfajores chilenos (Dairy-Free)

Ingredients

• 2 cups Cornstarch
• 1 cup All-purpose flour
• 1 teaspoon Baking powder
• 1/4 teaspoon Salt
• 1 cup Vegetable shortening
• 1/2 cup Sugar
• 3 large Egg yolks
• 1 teaspoon Lemon zest
• 1 teaspoon Vanilla extract
• 1 can Dairy-free dulce de leche
• 1/4 cup Powdered sugar

Instructions

1. 1Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2. 2In a large bowl, combine the 2 cups Cornstarch, 1 cup All-purpose flour, 1 teaspoon Baking powder, and 1/4 teaspoon Salt. Whisk these dry ingredients together until they are well mixed.
3. 3In a separate large bowl, use an electric mixer to beat together the 1 cup Vegetable shortening and 1/2 cup Sugar on medium speed for 2-3 minutes, until the mixture is light and fluffy. Beat in the 3 large Egg yolks one at a time until fully incorporated after each addition. Then, stir in the 1 teaspoon Lemon zest and 1 teaspoon Vanilla extract.
4. 4Gradually add the dry ingredients from the first bowl to the wet mixture, mixing on low speed until a soft dough forms and no dry streaks remain. Do not overmix the dough.
5. 5On a clean, flat surface, roll out the dough to an even 1/4 inch thickness. Use a 1.5-inch round cookie cutter to cut out circles from the dough.
6. 6Carefully transfer the cut dough circles onto the prepared baking sheet, leaving about 1 inch of space between each cookie. Bake in the preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges are lightly golden and the cookies are set.
7. 7Remove the baking sheet from the oven and let the cookies cool completely on the sheet for at least 30 minutes. Cooling ensures the cookies firm up and do not break when handled.
8. 8Once the cookies are completely cool, spread a generous amount of the 1 can Dairy-free dulce de leche onto the flat side of one cookie. Gently place another cookie on top, flat side down, to form a sandwich. Repeat this process with the remaining cookies and dulce de leche.
9. 9Arrange the assembled alfajores on a serving platter and lightly dust them with the 1/4 cup Powdered sugar using a fine-mesh sieve before serving.

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