Peruvian Alfajores

Here's the recipe, I hope you enjoy!

These were one of the desserts at my wedding, Oscar and I both love them!!

2 c Flour

1/2 c Cornstarch

1 tsp Baking Powder

1/2 tsp Salt

1 c Butter

1 c Sugar

2 Egg Yolks

1 tbsp Vanilla

13.4 oz can of Dulce de Leche

Dusting of Powdered Sugar

• Preheat oven to 350°. I like to use 2 cookie sheets to speed up the process, but you're welcome to use just 1, line it with either parchment paper or a silicone mat.

• In a large bowl, whisk together 2 c Flour, 1/2 c Cornstarch, 1 tsp Baking Powder, 1/2 tsp Salt. Set aside.

• In a bowl attached to a stand mixer, cream the 1 c Butter and 1 c Sugar with a paddle attachment on medium speed until light in color and fluffy. Add in 2 Egg Yolks and 1 tbsp Vanilla until incorporated.

• Turn the mixer on low and add the Flour mixture to the Butter mixture just until there are no more streaks of Flour left and the dough is coming together, not crumbling (if the dough is too dry, add a dash of milk).

• Divide the dough into two sections and wrap in parchment paper, then put in the fridge for 5 minutes.

• Take one of the sections out of the fridge, and roll out to the thickness of your liking, I usually do 1/4". I use a biscuit cutter of 2" in diameter, but feel free to use whatever shape and size you want. Repeat the process with all of the dough.

• Transfer the cookies to a cookie sheet and bake for 10 minutes at 350°. Allow the cookies to cool completely by transferring onto a cooling rack.

• Once the cookies have cooled, I find it easiest to spoon the can of Dulce de Leche into a piping bag to pipe onto the cookies, but if you'd like, you're able to spoon the Dulce de Leche straight from the can onto the cookies. Once you have the Dulce de Leche on one cookie, take another cookie and press down lightly to fill the Dulce de Leche to the edges, creating a sandwich.

• Dust the tops of the cookies with Powdered Sugar.

Enjoy!

Love, Sam