Alfajores (Dulce de Leche Sandwich Cookies) Recipe

Ingredients:

• For Dulce de Leche:
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• Pinch of salt
• For Cookie Dough:
• 3/4 cup (95 grams) cornstarch
• 2/3 cup (95 grams) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/4 cup (50 grams) granulated sugar
• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• OPTIONAL:
• 1/2 teaspoon lemon zest
• Desiccated coconut

Directions:

1. To make dulce de leche: Place rack in bottom of multicooker. Open sweetened condensed milk; discard lid and remove label. Cover can tightly with foil.
2. Place can on rack and add enough water to come halfway up side of can. Secure multicooker lid and close pressure-release valve. Cook on high pressure for 40 minutes. Let pressure release naturally.
3. Open cooker and remove can to a rack to cool. If you see lumps, pass through a fine-meshed sieve into a bowl. Whisk in vanilla and salt. Cover and chill until ready to assemble cookies.
4. To make cookies: In a medium bowl, whisk together cornstarch, flour, baking powder, and salt.
5. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy.
6. On low speed, beat in egg yolk, vanilla, and lemon zest, if using. Gradually stir in dry ingredients, scraping bowl as needed.
7. Scrape dough out onto a large piece of parchment paper; flatten to a disk. Top with another sheet of parchment. Chill for one hour or up to overnight.
8. To bake cookies: Place rack in middle of oven and preheat to 350°F.
9. Roll dough between pieces of parchment to 1/8-inch thickness, dusting very lightly with flour, as needed, to prevent sticking. Cut into circles with a 2-inch round cookie cutter. Re-form dough scraps into a disk, chill, re-roll, and cut into circles to make a total of 24 circles. Place on parchment-lined baking sheets.
10. Bake on middle oven rack (one sheet at a time) 8 to 10 minutes or until bottoms just begin to brown and tops are dry, but remain pale. Carefully remove to a rack to cool completely.
11. To assemble cookies: Place 2 - 3 teaspoons dulce de leche on browned sides of half the cookies. Top with remaining cookies, browned sides toward the dulce de leche. Roll edges in desiccated coconut, if desired. Serve immediately or chill until serving time.