Alfajores

1. Make the Dough: Cream butter and sugar. Add egg yolks and lemon zest. Gradually mix in flour and cornstarch to form a dough. Chill for 1 hour.
   1 hour
2. Bake the Cookies: Roll out the dough, cut into circles, and bake at 180°C (350°F) for 12-15 minutes. Let cool.
   12–15 minutes
3. Assemble: Spread dulce de leche on one cookie, then sandwich with another. Roll the edges in coconut flakes.
4. Pro Tips:
5. Chill the dough before rolling it out to make it easier to handle and to prevent the cookies from spreading too much while baking.
6. Dip the alfajores in melted chocolate and let them set on a wire rack for an extra decadent treat.

Cooking notes

Baked goods are unforgiving with rounding — use weights rather than volumes whenever possible, and verify pan capacity if you scale up or down significantly.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.