Alfajores (caramel sandwich cookies)

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5.3 ounces unsalted butter, softened

3.5 ounces powdered sugar

2 teaspoons vanilla

5.3 ounces corn starch

5.3 ounces all purpose flour

1/2 teaspoon baking powder

4 egg yolks

can of dulce de leche (international isle of the grocery store if you're lucky...if not, directions follow)

dulce de leche: remove the label from 1 can of sweetened condensed milk. Without opening the can, poke some holes in the top with a can opener. Place the can in a saucepan and fill with water so that at least 2/3 of the can is covered. Bring water to a boil, and boil for 3 to 4 hours, making sure that the water stays at the desired level. After 3 to 4 hours, carefully remove the lid [I hold the can with tongs and slowly remove the lid]. Pour into a bowl and stir until smooth, allow to cool, then chill until thickened.

With an electric mixer, cream the butter and powdered sugar. Add the egg yolks, one at a time, combining well after each addition. Add the vanilla and mix well. 

In another bowl, whisk the corn starch, flour and baking powder then add to the butter mixture. Mix only until incorporated.  Form dough into a disk and wrap with plastic wrap. Chill for at least 2 hours or over night. 

Preheat your oven to 350*F. On a lightly floured surface, roll out the dough to about 1/4 inch thick. Cut out 1 1/2 inch rounds and place on a parchment lined baking sheet, about 1 inch apart. Bake for 8 to 10 minutes, until bottoms of cookies just begin to change color. Remove from oven and cool on a wire rack. 

Spread about 1 teaspoon room temperature dulce de leche, and top with another cookie, squeezing gently until the filling shows at the edges of the cookie. Roll the edges in finely shredded coconut or sugar or dust with confectioner's sugar.

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enjoy!