Alfajores

In a medium bowl, cream butter and sugar with an electric hand mixer. Add the egg yolk, lemon zest, and brandy. Beat until smooth and fluffy.

In a separate bowl, mix cornstarch, flour, and baking powder. Sift the dry mixture into the butter mixture and beat over low speed until the mixture looks like even, wet crumbs.

Using your hands, knead the mixture just until it forms a dough that will hold together. Shape the dough into a ball and wrap it in plastic wrap. Place the dough in the refrigerator for at least one hour, up to 3 days, to let the flavor develop.

When you are ready to bake your cookies, preheat your oven to 350F.

Roll the dough ¼ inch thick and cut it into circles using a 1 ¾ inch cookie cutter (or the mouth of a shot glass), Re-roll any dough scraps and cut additional cookies. You should have 24 cookie dough rounds. Place the cut dough onto a baking sheet, ½ inch apart.

Bake the cookies for 12-13 minutes, until they are firm, but just before they start to turn a light golden brown. (These cookies are traditionally white.)

When the cookies are done, remove them from the oven and let them cool for about 1 minute on the baking sheet. Then, transfer the cookies to a wire rack to cool completely.

When the cookies cool to room temperature, place roughly 1 tsp of Dulce de Leche on one cookie and top it with a second cookie. Press down gently and evenly, so that the cookies do not crumble.

(If desired, sprinkle the cookies with powdered sugar or dried coconut.)

Enjoy the cookies immediately to really appreciate the crisp and creamy texture contrast, or store for up to 1 week in an air-tight container for the cookies to absorb some flavor and moisture from the Dulce de Leche.