Traditional Argentine dulce de leche sandwich cookies coated in chocolate. These delicate cornstarch cookies are filled with thick caramel and rolled in coconut or dipped in chocolate for an elegant South American treat.
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Beat the softened unsalted butter with powdered sugar in a large bowl until light and fluffy
Add the egg yolks one at a time, beating well after each addition, then mix in vanilla extract and lemon
Sift together the all purpose flour, cornstarch, baking powder, and salt in a separate bowl
Gradually fold the dry ingredients into the butter mixture until just combined into a soft dough
Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up
Preheat the oven to 350°F and line two baking sheets with parchment paper
Roll out the chilled dough on a lightly floured surface to 1/4 inch thickness
Cut out circles using a 2-inch round cookie cutter and place them on prepared baking sheets with 1 inch spacing
Bake the cookies until just set and barely golden at the edges, being careful not to overbake
Remove from oven and cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely
Mix the dulce de leche with optional rum or brandy until smooth and spreadable
Spread a generous tablespoon of dulce de leche on the flat side of half the cookies, then sandwich with the remaining cookies
Melt the chopped dark chocolate in a double boiler or microwave until smooth and glossy
Dip half of each alfajor into the melted chocolate, allowing excess to drip off, or roll the edges in shredded coconut
Place the dipped alfajores on parchment paper and refrigerate until the chocolate sets firm
Store in an airtight container at room temperature for up to 5 days or refrigerate for longer shelf life
