Alfajores - Filled Cookies with Dulce de Leche and Coconut Topping

By stancec44

Recipe for Dulce de Leche also in Cookies & Bars

Ingredients

• 1/2 cup butter (1 stick)
• 1/2 cup granulated sugar
• 4 large egg yolks, lightly beaten
• 1 tsp pure vanilla extract
• 2 Tbs brandy or cognac
• 1 tsp freshly grated lemon zest
• 2 cups all-purpose flour
• 1 cup cornstarch
• 1/8 tsp salt
• 1/2 tsp baking soda
• 1 tsp baking powder
• 3/4 cup grated coconut
dulce de leche (canned or homemade)

Preparation

Step 1

1. Beat butter and sugar until fluffy and creamy. Add egg yolks and mix. Add vanilla, brandy and lemon zest; mix well and set aside.
2. In a separate bowl, whisk together flour, cornstarch, salt, baking soda and baking powder. Add dry mixture to butter mixture and work together with your hands until all is combined and the dough is soft. Do not add any extra flour. Cover and chill for 2 hours.
3. Preheat oven to 325°F. Line baking sheets with parchment paper.
4. Divide dough in half and keep one-half refrigerated. On a floured work surface, roll out dough to a thickness of ¼-inch. Cut into 2-inch rounds and transfer to prepared baking sheets. Bake for 12 to 15 minutes or until done. The cookies should be dry but not brown.
5. When cookies are cool, match them up into pairs of like-sizes. Turn one cookie over and spread a dollop of dulce de leche onto the flat part of the cookie. Place its partner on top (flat side down) and gently press so that the caramel comes to the edges. Roll edges in coconut and place on rack to set. Continue with the rest of the cookie pairs. When ready to serve, sift a light layer of powdered sugar over the tops of the cookies and place them on a platter.
Yield: About 20-25 cookies, depending on the size