3/4 cup all-purpose flour
1 cup cornstarch
1/2 tsp baking soda
3/4 tsp Baker's Salt
1 stick butter, softened
1/3 cup granulated sugar
2 tsp lemon zest
2 egg yolks
1 Tbl water
2 tsp Pure Mexican Vanilla
1 can Dulce de Leche
Powdered Sugar for dusting

Dulce de Leche Cookies or Alfajores are found throughout Spain, South America, Mexico and the Caribbean. These delicate, sandwich cookies feature crumbly layers with a luscious dulce de leche filling. We leaned on convenient, canned dulce de leche for the filling and upped the salt a tad in the dough to offset the sweetness. We love the crunchy bite of our Baker’s Salt for baking for highlighting flavors and textures.


1.In a bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
2.In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and sugar until light in fluffy, scraping down the sides of the bowl as needed.
3.Next, beat in the lemon zest, egg yolks, water and vanilla. Slowly add the flour mixture. Mix just until it is combined, but don’t over mix. Form dough into a disk then wrap in plastic wrap. Place in the fridge and chill until it is firm, about 1 hour.
4.Preheat oven to 350°F. Line a baking sheet with parchment paper and lightly flour a work surface. Cut the dough in half and return unused portion to the fridge.
5.Roll the dough portion to 1/4 inch thickness and then cut into 12 2-inch rounds, re-rolling scraps if necessary.
6.Place the dough onto prepared baking sheets. Bake in the oven for 11-13 minutes, or until they are just golden on the bottom edges. The cookies will be quite pale on top. Remove the cookies to a cooling rack to cool completely. Repeat with remaining dough half. You will have 24 cookies after baking.
7.Once the cookies have cooled, place a heaping tablespoon dulce de leche on the flat surface of a cookie and top with a second cookie. Press gently to sandwich them together. Repeat with the remaining cookies. Dust with powdered sugar.

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