Classic Cornstarch Alfajores that Melt in Your Mouth

Instructions

1. 1
   In a medium bowl, sift together the dry ingredients: cornstarch, flour, baking powder, baking soda, and salt. Booking.
2. 2
   In a large bowl, beat the pomaded butter with the powdered sugar until you obtain a smooth, light, whitish cream.
3. 3
   Add the egg yolks and whole egg one at a time to the butter mixture, beating well after each addition to emulsify.
4. 4
   Add the vanilla essence and lemon zest to the wet mixture.
5. 5
   Add the sifted dry ingredients to the wet mixture in two parts, gently integrating with a silicone spatula.
6. 6
   Form the dough by pressing gently with your hands without kneading excessively, just until it forms a homogeneous ball and does not stick to your fingers.
7. 7
   Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes so that it becomes firm and easy to stretch.
8. 8
   Preheat the oven to 170°C and prepare a baking tray with wax paper or a silicone mat.
9. 9
   Roll out the cold dough on a surface lightly sprinkled with cornstarch until it reaches a thickness of approximately 5 millimeters.
10. 10
    Cut out circles of dough using a round cookie cutter (about 5-6cm in diameter) and carefully place them on the tray.
11. 11
    Bake for 10 to 12 minutes; The secret is that the cookies cook but do not brown on top, they must maintain their characteristic pale color.
12. 12
    Remove from the oven and let the cookies cool on the same sheet for 5 minutes, then transfer them with a spatula to a wire rack to cool completely (they are very fragile when hot).
13. 13
    Take a cold cookie, place a generous portion of dulce de leche pastry in the center (you can use a pastry bag) and cover it with another cookie, pressing lightly so that the filling reaches the edges.
14. 14
    Roll the edges of the alfajor on a plate with the grated coconut so that it adheres to the dulce de leche.