Alfajores For My Bestie

These dulce de leche-filled sandwich cookies are usually made with cornstarch, but potato starch lends itself to the ultimate savory and sweet holiday treat for you and your bestie.

Instructions

1. 1

   In the bowl of a food processor, combine the flour, potato starch, powdered sugar, baking powder, salt, and butter. Pulse until the mixture resembles coarse sand.

2. 2

   Add the egg yolks, lemon zest, and vanilla and continue pulsing until the dough climbs the side of the bowl. Turn the dough out onto a sheet of plastic wrap, wrap tightly, and refrigerate for 30 minutes.

3. 3

   Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

4. 4

   Roll the dough out on a lightly floured surface to ½ inch thick. Use a 2-inch round cutter to cut out 24 cookies, re-rolling the scraps to cut out more if necessary. Place the cookies on the prepared baking sheet, spacing 1 inch apart.

5. 5

   Bake the cookies until the bottoms begin to turn golden brown, 8–10 minutes. Remove from the oven and let cool completely before filling.

6. 6

   Spread 1 heaping tablespoon of dulce de leche onto the undersides of half of the cookies. Press the remaining cookies on top to create cookie sandwiches. Roll the sides of the cookies in the toasted coconut.

7. 7

   Enjoy!

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