Instructions

1. In a large mixing bowl, cream together the softened unsalted butter and 1 cup of powdered sugar until the mixture is light and fluffy.
2. Add the vanilla extract and mix well until fully incorporated.
3. In a separate bowl, whisk together the all-purpose flour and cornstarch until well combined.
4. Gradually add the flour mixture to the butter mixture, mixing until a soft dough forms. Avoid overmixing to keep the cookies tender.
5. Divide the dough into two equal portions and shape each portion into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour to chill and firm up the dough.
6. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. On a lightly floured surface, roll out one portion of the chilled dough to a thickness of about 1/4 inch.
8. Using a round cookie cutter, cut out cookies and place them on the prepared baking sheet, spacing them about an inch apart.
9. Bake for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to prevent overbaking.
10. Allow the cookies to cool completely on a wire rack.
11. Once the cookies are cooled, spread a generous amount of dulce de leche on the bottom side of one cookie and sandwich it with another cookie. Press gently to adhere.
12. Repeat with the remaining cookies, making sure to fill generously.
13. Optional: Dust the alfajores with powdered sugar before serving for an extra touch of sweetness and presentation.
14. Enjoy these delicious alfajores with your favorite beverage or share them with loved ones!