Alfajores Argentinean Style

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

Recipe View Whisk together the cornstarch, flour, baking powder, and baking soda in a medium bowl. Set aside. (2 minutes)

Recipe View In a large bowl, cream together the softened butter and sugar with an electric mixer until light and fluffy. (5 minutes)

Recipe View Beat in the egg yolks, one at a time, ensuring each is well incorporated. (3 minutes)

Recipe View Stir in the lemon zest, vanilla rum, vanilla extract, and lemon extract until combined. (2 minutes)

Recipe View Gradually fold in the cornstarch mixture with a spoon until just combined, forming a crumbly dough. (5 minutes)

Recipe View Gently press the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for 30 to 60 minutes. (60 minutes)

Recipe View On a lightly floured surface, roll out the dough to about 1/4-inch thickness. (5 minutes)

Recipe View Cut out cookies using a small round cookie cutter. Re-roll scraps as needed. (10 minutes)

Recipe View Place the cookies about 1/2-inch apart on the prepared baking sheets. (5 minutes)

Recipe View Bake in the preheated oven for 7 to 10 minutes, or until set but not browned. (10 minutes)

Recipe View Immediately transfer the cookies to a wire rack to cool completely. (2 minutes)

Recipe View Once cooled, spread about 1 teaspoon of dulce de leche onto the underside of one cookie. (10 minutes)

Recipe View Sandwich with another cookie, pressing gently until the dulce de leche oozes slightly out the sides. (5 minutes)

Recipe View Roll the edges of the sandwich cookie in shredded coconut. (10 minutes)

Recipe View Repeat with the remaining cookies, dulce de leche, and coconut. (30 minutes)