Alfajores de Maicena (Buttery Cornstarch Cookies Filled with Dulce de Leche)

Ingredients

• 2 (13.4 ounce s1/380 grams) can sNestlé La Lechera Dulce de Leche
• 1 teaspoon vanilla extra ct
• 1/4 teaspoon table salt
• \1 1/2 cup s (6 ounce s1/170 grams) cornstarch
• \1 1/3 cup s (\1 2/3 ounce s1/189 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon table salt
• 16 tablespoon sunsalted butter, softened
• 1/2 cup (\1 1/2 ounce s1/99 grams) sugar
• 3 large egg yolks
• 1 tablespoon brandy (optional)
• 1 teaspoon grated lemon zest
• 1 teaspoon vanilla extra ct
• 1 cup (3 ounce s1/85 grams) unsweetened shredded coconut

Instructions

1. {'@type': 'HowToSection', 'name': 'FOR THE FILLING:', 'itemListElement': [{'@type': 'HowToStep', 'text': 'Transfer dulce de leche to medium bowl. Stir in vanilla and salt until thoroughly incorporated. Cover and refrigerate until mixture is completely chilled, at least 2 hours.'}]}
2. {'@type': 'HowToSection', 'name': 'FOR THE COOKIES:', 'itemListElement': [{'@type': 'HowToStep', 'text': 'While filling chills, in medium bowl, whisk together cornstarch, flour, baking powder, and salt.
3. Using stand mixer fitted with paddle, beat butter and sugar on medium high speed until pale and fluffy, 2 to 3 minutes.
4. Add egg yolks; brandy, if using; lemon zest; and vanilla and beat until combined.
5. Add cornstarch mixture; reduce speed to low; and mix until dough is smooth, scraping down bowl as needed.'}, {'@type': 'HowToStep', 'text': 'Divide dough in half.
6. Place 1 piece of dough in center of large sheet of parchment paper and press with your hand to ½ inch thickness.
7. Place second large sheet of parchment over dough and roll dough to ¼ inch thickness.
8. Using your flat hand on parchment, smooth out wrinkles on both sides.
9. Transfer dough with parchment to rimmed baking sheet.
10. Repeat pressing, rolling, and smoothing second piece of dough, then stack on top of first piece on sheet.
11. Freeze until dough is firm, about 30 minutes.'}, {'@type': 'HowToStep', 'text': 'Adjust oven racks to upper middle and lower middle positions and heat oven to 350 degrees.
12. Transfer 1 piece of dough to counter.
13. Peel off top layer of parchment and replace loosely.
14. Flip dough and parchment.
15. Peel away second piece of parchment and place on rimmed baking sheet.
16. Using 2 inch round cutter, cut dough into rounds.
17. Transfer rounds to prepared sheet, about ½ inch apart.
18. Repeat with remaining dough and second rimmed baking sheet.
19. Reroll, chill, and cut scraps until you have 26 rounds on each sheet.'}, {'@type': 'HowToStep', 'text': 'Bake until tops are set but still pale and bottoms are light golden, 10 to 12 minutes, switching and rotating sheets halfway through baking.
20. Let cookies cool on sheets for 5 minutes, then carefully transfer to wire rack to cool completely.'}, {'@type': 'HowToStep', 'text': 'To assemble, place half of cookies upside down on counter.
21. Place about 2 teaspoons filling on each upside down cookie.
22. Hold 1 topped cookie on fingers of 1 hand.
23. Place second, untopped cookie on top of filling, right side up, and press gently with fingers of your other hand until filling spreads to edges.
24. Repeat with remaining cookies.'}, {'@type': 'HowToStep', 'text': 'Place coconut in small bowl.
25. Working with 1 cookie at a time, roll sides of cookies in coconut, pressing gently to help coconut adhere to exposed filling.
26. Serve immediately or refrigerate in airtight container for up to 5 days.
27. Allow refrigerated cookies to sit out at room temperature for 10 minutes before serving.'}]}