In a bowl, beat the softened butter with the powdered sugar until light and creamy. Add the egg yolks, vanilla, and lemon zest. Mix well.
2. Add the dry ingredients
Sift together the cornstarch, flour, baking powder, baking soda, and salt. Gradually add them to the butter mixture. Mix until a soft dough forms. Avoid overmixing.
3. Chill the dough
Wrap the dough and refrigerate for about 30 minutes.
4. Cut the cookies
Preheat the oven to 180°C / 350°F. Roll the dough out to about 5–7 mm (¼ inch) thick. Cut into small round cookies using a cookie cutter.
5. Bake
Place the cookies on a lined baking sheet and bake for 8–10 minutes. They should remain pale and soft—do not let them brown.
6. Cool completely
Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack.
7. Assemble the Alfajores
Spread a generous layer of dulce de leche on one cookie and gently place another cookie on top.
8. Finish
Spread a little dulce de leche around the edges and roll the sides in shredded coconut.
⭐ Helpful Tip
For the best texture, let the assembled alfajores rest for a few hours before serving. The dulce de leche will soften the cookies and give them that classic melt-in-your-mouth texture. 😋
🇦🇷 A little taste of Argentina in every bite!
👉 Save this recipe and share it with someone who loves homemade cookies! ❤️
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