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Export 10 ingredients for grocery delivery
Step 1
In a large bowl, using a spatula or handheld mixer or a wooden spoon, mix butter and sugar until very creamy.
Step 2
Add egg yolks and whole egg and mix well to incorporate.
Step 3
Add cognac, vanilla, and lemon zest. Mix well.
Step 4
Then add the sifted flour, baking powder, and cornstarch gradually, mixing very well until no streaks of dry remain.
Step 5
The final dough will be very soft and silky but not sticky.
Step 6
Let rest for 10 minutes. If I’m not baking the alfajores immediately I wrap the dough in film and put it in the refrigerator like any sweet dough.
Step 7
Preheat oven to 170ºC / 325ºF.
Step 8
On a floured suface, roll dough to ½ cm thick (about ¼ inch).
Step 9
Using a round cutter, cut circles and place them on a buttered cookie tray or use a Silpat. In my experience they tend to stick when using parchment paper, but then, all papers are different depending on where you live. Thickness and size is totally up to you; I suggest you try different combinations and see which one works best for your taste.
Step 10
Bake for 10-12 minutes or until barely starting to color. Let cool completely on a wire rack.
Step 11
Put a tablespoon of dulce de leche (with a spoon or with a piping bag) and fill one round, flat side up. Press lightly with another round, flat side down forming alfajores.
Step 12
With the back of a spoon flatten the sides wiping any dulce de leche that has overflowed. This will leave a path for the coconut to stick.
Step 13
Put unsweetened coconut in a small plate and roll sides of alfajores so that you have an even coating. Or leave it plain.
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