Alfajores de Maicena (Chilean Cornstarch Sandwich Cookies)

Ingredients

• 2 cups Cornstarch
• 1 cup All-Purpose Flour
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 cup Unsalted Butter (softened)
• 3/4 cup Granulated Sugar
• 3 Eggs
• 1 tsp Vanilla Extract
• 1 tsp Lemon Zest
• 1 jar Dulce de Leche
• 1/2 cup Shredded Coconut

Instructions

1. 1In a large mixing bowl, whisk together the 2 cups of cornstarch, 1 cup of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of baking soda until thoroughly combined.
2. 2In a separate large bowl, using an electric mixer, beat the 1 cup of softened unsalted butter and 3/4 cup of granulated sugar together on medium speed for 3-5 minutes until the mixture is light in color and fluffy in texture.
3. 3Beat in the 3 eggs one at a time, mixing well after each addition until fully incorporated. Then, stir in the 1 teaspoon of vanilla extract and 1 teaspoon of lemon zest until just combined.
4. 4Gradually add the dry ingredient mixture from the first bowl to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to firm it up, which makes it easier to roll.
5. 5Preheat your oven to 350°F (175°C). Lightly dust a clean, flat surface with a small amount of the remaining 2 cups of cornstarch. Roll out the chilled dough to an even 1/4-inch thickness, then use a round cookie cutter to cut out as many circles as possible.
6. 6Carefully transfer the cut-out cookies to a large baking sheet lined with parchment paper, leaving about 1 inch between each cookie. Bake for 12-15 minutes in the preheated oven, until the edges are very lightly golden and the centers are set but still pale.
7. 7Allow the baked cookies to cool completely on the baking sheet before handling, as they are delicate when warm. Once cool, spread a generous amount of dulce de leche from the 1 jar onto the flat side of one cookie, then top with another cookie to form a sandwich. Gently roll the edges of the assembled cookie in the 1/2 cup of shredded coconut to coat.

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