Dulce de Leche Sandwich Cookies (Alfajores)

Instructions

1. In a large bowl, add the egg yolks and the sugar and whisk by hand until the mixture turns pale (about a minute). You can do this with an electric mixer as well, I just do it by hand because it's such a small amount that I don't think my stand mixer paddle would quite reach it
2. Add the softened butter and continue mixing until incorporated.
3. Now switch to a spatula and add about a third of the sifted corn starch, flour and baking powder. Mix with the spatula until almost completely incorporated and add another third of the dry ingredients. Repeat with the last third.
4. Knead with your hands until the mixture is not sticky anymore, you can sprinkle some more flour if it's too sticky or add a bit of milk if it's too dry and crackly.
5. Shape into a disk and roll it out onto a floured surface. Remember to gently lift the dough every so often and run a floured hand underneath the dough to make sure it's not sticking. I like to roll onto a floured silicone baking mat, more in recipe notes below.
6. Cut the circles with a circular cookie cutter (mine is 2.5 inches in diameter) and transfer them to a baking sheet lined with parchment paper, or a silicone baking mat.
7. Place the cookies in the freezer while you preheat your oven to 350 F (180 C).
8. Bake them for about 8 minutes, they won’t spread much at all. Remove them from the oven when you see them pick up a very slight golden color around the edges (mine really took 8 minutes).
9. Use an offset spatula to help you lift them from the baking sheet and place them on a rack to cool.
10. When they’re cooled, fill them with chilled Márdel Dulce de Leche and form the sandwich. Be gentle since the cookies are fragile and can break easily.
11. Dust the sandwiches with powdered sugar and serve! Or keep them refrigerated until you’re ready to serve them.

Credit: Madeleine Kitchen