In a large mixing bowl, cream together butter, sugar, and powdered sugar for 3-4 minutes or until light and fluffy.
Add vanilla extract and egg yolks and mix for 1 minute longer, scraping the sides of the bowl to ensure even mixing.
Fold in flour, cornstarch, baking powder, and salt. Divide the dough into two portions and tightly wrap with plastic wrap. Place in the refrigerator to chill for 30 minutes to 1 hour.
When ready to bake, preheat oven to 350 degrees. On a lightly floured surface, roll out each portion until it is about 1/4-inch thick. Cut out rounds with a 2-inch cookie cutter.
Place on a parchment paper lined baking sheet. Bake for 9-10 minutes.
After the cookies have completely cooled, spread dulce de leche on a cookie and top with another cookie. Roll the sides in shredded coconut or sprinkle with a generous amount of powdered sugar.
Store in an airtight container for up to 5 days. These freeze very well in a freezer-safe container.
Notes
Roll the sides of the homemade alfajores cookies in shredded coconut to add texture and sweetness.
Roll in nuts for extra crunch.
Sprinkle with powdered sugar or cinnamon sugar for extra sweetness.
How to make the Best Alfajores:
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