made some alfejores this weekend

and they were a-ma-zing.

Filling
1 (14-ounce) can Dulce de leche
Cookies
11 tablespoons (1 1/3 sticks) unsalted butter, softened
3/4 cup granulated sugar
1/4 teaspoon salt
3 eggs
1 tablespoon pisco or cognac (optional)
1 teaspoon grated lime rind
Juice of 1/2 lime
1/2 teaspoon vanilla extract
1 1/2 cups cornstarch, sifted
1 1/2 cups all-purpose flour, sifted
1/2 teaspoon baking powder
Instructions
1. Beat butter with a mixer at medium-high speed until fluffy. Add sugar and salt; beat well. Add eggs, 1 at a time, beating well until incorporated. Add pisco, lime rind, lime juice and vanilla; beat well. 3. Combine cornstarch, flour and baking powder in a large bowl. Scrape butter mixture into flour mixture. Using a wooden spoon, mix until smooth. Cover the bowl with plastic wrap and refrigerate 1 hour. 4. Divide dough into thirds. Place 2 portions of the dough back in refrigerator to keep cool, and place remaining portion on a board or Silpat mat dusted with cornstarch. 5. Preheat oven to 325F. 6. Roll dough to a thickness of 1/8 inch. Using a 2 1/2-inch cookie cutter, cut dough into 18 rounds. Gently transfer rounds to a baking sheet lined with parchment paper. Bake 10 to 12 minutes, or until the cookies start to brown around the edges. Repeat with remaining dough. 7. Cool cookies completely. Spread about 2 teaspoons of caramel filling on half the cookies. Top with remaining cookies to create a sandwich. Dust liberally with powdered sugar before serving. Makes 27 sandwich cookies. May 2010. Recipe by Doris Rodriguez de Platt
Nutritional Information
Per cookie (filled): 160 calories, 6g fat, 40mg chol., 3g prot., 24g carbs., 0g fiber, 60mg sodium.