Ingredients:

• 200 g cornstarch (corn flour)
• 200 g wheat flour
• 200 g butter at room temperature
• 150g sugar
• 2 egg yolks
• 1 Teaspoon vanilla extract
• 1 teaspoon baking powder
• Caramel sauce
• Grated coconut (optional)

Instructions:

Preheat the oven to 180°C (350°F) and prepare a baking sheet with parchment paper or a silpat.

In a large bowl, mix the butter with the sugar until you obtain a smooth and homogeneous cream.

Add the egg yolks one at a time, beating well after each addition. Add the vanilla essence and continue beating until well integrated.

In another container, sift the cornstarch, wheat flour and baking powder. Add this mixture of dry ingredients to the butter and egg mixture, little by little, while mixing with a spatula or wooden spoon, until you obtain a smooth and manageable dough.

Form a ball with the dough and wrap it in plastic wrap. Refrigerate it for at least 30 minutes to make it easier to work with.

After this time, roll out the dough on a floured surface until it is approximately half a centimeter thick. Cut circles of desired size with a cookie cutter.

Place the cookies on the baking sheet, leaving some space between them, and bake for about 10-12 minutes or until lightly golden around the edges.

Remove the cookies from the oven and let them cool completely on a rack.

Once the cookies are cool, spread one of them with dulce de leche and then place another cookie on top, forming a sandwich.

If you wish, you can coat the edges of the alfajores with grated coconut to decorate them.