Vanilla Alfajores

Method

1. 01

   Beat butter and sugar for 3 minutes until creamy. Beat in egg, egg yolk and vanilla extract. Fold in cornstarch, flour and baking powder just until a dough forms. Wrap and chill for 30 minutes.

2. 02

   Heat the oven to 350°F (175°C). Roll dough between parchment to 1/4-inch thickness. Cut 36 rounds with a 2-inch cutter, rerolling scraps once, and place on two lined baking sheets.

3. 03

   Bake one sheet at a time for 9-10 minutes until set with barely colored bottoms. Cool on the trays for 15 minutes, then move to a rack until fully cool.

4. 04

   Spread dulce de leche over 18 cookies and cap with the remaining rounds. Press gently until the filling reaches the edges, then roll the edges in desiccated coconut.