Active Time

　　25 min

　　Total Time

　　50 min

　　In some Latin American countries, these cookies, called alfajores, are made with Pisco — brandy distilled from white Muscat grapes grown in Peru, Chile, and Bolivia — but regular brandy works fine.

　　

Ingredients

Makes 16 sandwich cookies

　　3/4 stick (6 tablespoons) unsalted butter, softened

　　1/3 cup cornstarch

　　3/4 to 1 cup all-purpose flour

　　1/4 teaspoon baking powder

　　1/8 teaspoon salt

　　1/4 cup granulated sugar

　　2 large egg yolks

　　1 tablespoon Pisco or regular brandy

　　1/4 teaspoon vanilla

　　About 1/4 cup store-bought or homemade dulce de leche

　　Confectioners sugar for dusting

　　

Special Equipment

a 1 1/2-inch round cookie cutter

　　

Step 1

Put oven rack in middle position and preheat oven to 350°F. Butter a large baking sheet.

　　

Step 2

Whisk together cornstarch, 3/4 cup flour, baking powder, and salt in a small bowl.

　　

Step 3

Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy, then beat in egg yolks, Pisco, and vanilla. Stir in flour mixture until combined, adding 1 to 2 tablespoons flour if dough is sticky. (Dough should be soft.)

　　

Step 4

Form dough into a disk and roll out into an 11-inch round (1/8 inch thick) on a lightly floured surface with a lightly floured rolling pin. Cut out 32 rounds with cutter (reroll scraps if necessary) and transfer to sheet, arranging rounds 1/2 inch apart.

　　

Step 5

Bake until firm and pale golden around edges, 12 to 15 minutes. Transfer to a rack and cool 10 minutes.

　　

Step 6

Sandwich cookies with about 1/2 teaspoon dulce de leche. Dust with confectioners sugar.

　　Cooks' note:

　　Cookies can be made, but not filled, 3 days ahead and cooled completely, then kept in an airtight container at room temperature.