Ingredients
250 grams of soft butter
250 grams of powdered sugar
3 egg yolks
300 grams of cornflour
200 grams of flour
2 flat teaspoons baking powder
Half a teaspoon of baking soda
Grated lemon to taste
dulce de leche to fill
coconut to coat
Preparation
Prepare the dough: process butter and powdered sugar in a mixer with a flat beater hook until you get a smooth and airy mixture. Add egg yolks one by one and mix until the mixture is uniform.
Sift together the rest of the ingredients, add to the mixture, combine only until combined and form a ball. Put in the fridge for an hour or two to cool down – so that the dough will be easier to work with.
Heat the oven to 160 degrees C (320 F).
Transfer the dough to baking paper and roll the dough into a sheet 1/2 cm thick and cut into circles with a diameter of 3-4 cm.
Place evenly on a baking sheet lined with baking paper and bake for 10 minutes, until the cookies begin to turn golden on the edges and still light in the center. Cool completely.
Fill the cookies: spread a teaspoon of dulce de leche on half of the cookies.
Attach an empty cookie to them, to create an alfajores cookie sandwich. Press the cookies a little, so that the dulce de leche peeks out from the edges.
Roll the cookies in coconut.
