Alfajores

Makes around 30 cookies

1 stick and 6 tablespoons (or 2 sticks and put a aside one tablespoon) soft butter
1 cup AP flour
1 teaspoon baking powder
1 cup white sugar
2 ½ cups cornstarch (300 grams)
3-4  large egg yolks
3 teaspoons kafe hawaij

Filling

1 ½ -2 cups toasted coconut for rolling cookies
One can dulce de leche (milk based caramel)
2 teaspoons kafe hawaij mixed together

Whisk dry ingredients and set aside

Place butter and sugar in the bowl of a mixer with paddle attachment

Mix on medium speed while scraping down the sides of the bowl until mixture is light and fluffy.

Add the egg yolks until incorporated for about 30 seconds, while scraping down the sides of the bowl.

On low speed gradually add flour mixture until incorporated for about 30 seconds.

Turn the dough onto a piece of plastic wrap and shape into a smooth disk, wrap tightly and refrigerate until firm for at least 1 hour.

Remove dough from the refrigerator and place it between 2 sheets of baking paper.

Roll to ¼ inch thickness (the dough will crack but can be easily patched back together.

Stamp out 70 rounds using a plain 2 inch round cutter, rerolling the dough as necessary until all gone.

Place cookies carefully on baking sheets and bake for 10-13 minutes, the cookies shall remain pale on top. Cool completely on a wire rack.

Flip cookies upside down and gently spread around a teaspoon of dulce de leche on each. Then place a second cookie on top and gently press to create a sandwich. 

Roll cookies like a wheel in lightly toasted coconut, The oozing dulce leches helps the coconut  stick to the sides of the cookie.

Makes 35 cookies.