Alfajores (Dulce de Leche Sandwich Cookies)

Recipe View In a medium bowl, whisk together the sifted all-purpose flour, sifted confectioners' sugar, sifted cornstarch, and salt. (5 minutes)

Recipe View In a separate, large bowl, use an electric mixer to beat the softened butter until light and fluffy. Gradually add the granulated sugar and vanilla extract, continuing to beat until the mixture is well combined and creamy. (5 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients in three additions, mixing on low speed until just combined after each addition. Be careful not to overmix. Divide the dough in half. On a lightly floured surface, roll each half into a log approximately 1.5 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate until firm, about 2 hours. (2 hours)

Recipe View Preheat your oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. (5 minutes)

Recipe View Remove the chilled dough logs from the refrigerator. Slice each log into 1/4-inch-thick cookies. Arrange the cookies on the prepared baking sheets, leaving a little space between each. (15 minutes)

Recipe View Bake in the preheated oven for 8 to 10 minutes, or until the edges are just beginning to turn a light golden color. Be careful not to overbake; they should remain pale. (10 minutes)

Recipe View Remove the baking sheets from the oven and let the cookies cool on the sheets for 1 minute before transferring them to wire racks to cool completely. (30 minutes)

Recipe View Once the cookies are completely cool, use a small knife or offset spatula to generously spread dulce de leche onto the flat side of half of the cookies. Gently top with the remaining cookies to create sandwiches. (20 minutes)

Recipe View Just before serving, lightly dust the finished alfajores with confectioners' sugar. (5 minutes)