In some Latin American countries, these cookies, called alfajores, are made with Pisco — brandy distilled from white Muscat grapes grown in Peru, Chile, and Bolivia — but regular brandy works fine.
Active time: 25 min Start to finish: 50 min
Servings: Makes 16 sandwich cookies.
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Ingredients
3/4 stick (6 tablespoons) unsalted butter, softened 1/3 cup cornstarch 3/4 to 1 cup all-purpose flour 1/4 teaspoon baking powder 1/8 teaspoon salt 1/4 cup granulated sugar 2 large egg yolks 1 tablespoon Pisco or regular brandy 1/4 teaspoon vanilla About 1/4 cup dulce de leche* Confectioners sugar for dusting
Special equipment: a 1 1/2-inch round cookie cutter
Preparation
Put oven rack in middle position and preheat oven to 350°F. Butter a large baking sheet.
Whisk together cornstarch, 3/4 cup flour, baking powder, and salt in a small bowl.
Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy, then beat in egg yolks, Pisco, and vanilla. Stir in flour mixture until combined, adding 1 to 2 tablespoons flour if dough is sticky. (Dough should be soft.)
Form dough into a disk and roll out into an 11-inch round (1/8 inch thick) on a lightly floured surface with a lightly floured rolling pin. Cut out 32 rounds with cutter (reroll scraps if necessary) and transfer to sheet, arranging rounds 1/2 inch apart.
Bake until firm and pale golden around edges, 12 to 15 minutes. Transfer to a rack and cool 10 minutes.
Sandwich cookies with about 1/2 teaspoon dulce de leche. Dust with confectioners sugar.
Cooks' note:
Cookies can be made, but not filled, 3 days ahead and cooled completely, then kept in an airtight container at room temperature.
*Available at Latin markets and many supermarkets.
