For the Cookies:
1 cup cornstarch (maicena)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
2 egg yolks
1 teaspoon vanilla extract
Zest of 1 lemon (optional)
For the Filling:
1 cup dulce de leche (store-bought or homemade)
For the Coating:
Powdered sugar, for dusting
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the cornstarch, flour, baking powder, and salt. Set aside.
In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg yolks, one at a time, followed by the vanilla extract and lemon zest (if using).
Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together. The dough will be soft and delicate.
Roll out the dough between two sheets of parchment paper to a thickness of about 1/4 inch. Use a round cookie cutter to cut out cookies and transfer them to the prepared baking sheet.
Bake the cookies for about 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake; the cookies should remain pale in color.
Allow the cookies to cool completely on a wire rack.
Once the cookies are cooled, spread a generous layer of dulce de leche on the bottom side of half of the cookies.
Top each dulce de leche-covered cookie with another cookie, pressing gently to create a sandwich.
Dust the tops of the alfajores with powdered sugar.
Allow the alfajores to rest for a few hours before serving. This allows the flavors to meld and the cookies to soften slightly.
Serve and enjoy these delicious Maicena Alfajores!
Note: Dulce de leche is a caramel-like sauce made from sweetened condensed milk. You can find it in most grocery stores or make your own by boiling a can of sweetened condensed milk until it turns into caramel. Make sure to let the can cool completely before opening it.