Alfajores filled with dulce de leche

Sift the cornstarch, flour and baking powder together in a medium bowl.

Beat the butter and sugar in a medium bowl at medium speed until a creamy consistency is obtained. Add the yolks and mix well. Add the lemon zest and the brandy.

With a wooden spoon add the cornstarch mixture to the butter mixture in order to obtain a soft dough. In case it is too soft (it should not be liquid), add a little more flour and form a ball with the dough. Cover it with plastic wrap; Refrigerate for 30 minutes.

Preheat oven to 350º F. Grease large baking trays.

Stretch the dough on a lightly floured surface until it is ⅛ inch thick. Cut it into at least 34 2-inch circles. You will have to stretch it again.

Place the circles on the baking trays that you prepared.

Bake the circles for 10 minutes or until they are ready. They should not brown. Remove them from the oven and put them on metal racks to let them cool completely.

Spread approximately 2 teaspoons of dulce de leche on the flat side of half of the cookies.

Complete the sandwiches with the remaining cookies. If you wish, let the dulce de leche fill the sides or spread a little more all around so you can finish the sandwiches with grated coconut, nuts or cocoa powder.

Sprinkle the sandwiches above and below with the powdered sugar already sifted. These cookies can be kept in good condition in the refrigerator for several days or in the freezer for a maximum of 3 months.