Alfajores de Maicena (Cornstarch Alfajores)

Instructions

1. 1Preheat your oven to 175°C.
2. 2In a medium bowl, whisk together the 1 cup All-Purpose Flour, 2 cups Cornstarch, 1 tsp Baking Powder, and 1/2 tsp Baking Soda until well combined.
3. 3In a large bowl, use an electric mixer to cream together the 1 cup Unsalted Butter and 3/4 cup Sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes.
4. 4Add the 3 Egg Yolks and 1 tsp Vanilla Extract to the butter and sugar mixture. Beat on medium speed until everything is well incorporated.
5. 5Gradually add the dry ingredients mixture to the wet ingredients mixture. Mix on low speed until just combined. Do not overmix.
6. 6Lightly dust a clean surface with a little of the 1 cup All-Purpose Flour. Roll out the dough to 0.635 cm thickness. Use a round cookie cutter to cut out circles. Gather the scraps, re-roll, and cut more circles until all the dough is used.
7. 7Place the cookie circles onto baking sheets. Bake for 10-12 minutes, or until the edges are just beginning to turn lightly golden. The centers should still look pale.
8. 8Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.
9. 9Once completely cool, spread a generous amount of the 1 jar Dulce de Leche onto the flat side of one cookie. Top with another cookie, pressing gently to create a sandwich.
10. 10Arrange the finished alfajores on a serving plate. Lightly dust the tops with the 1/2 cup Powdered Sugar just before serving.

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