LATIN AMERICAN COOKIES RECIPES

Steps:

• Sift the flour, cornstarch, and baking powder  in a medium bowl until combined. Beat the butter, salt, and confectioners' sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes.
• Beat in the vanilla extract and egg yolks 1 at a time, and mix briefly to incorporate until smooth, scraping down the sides of the bowl with a rubber spatula, as needed. Reduce the mixer speed to medium-low and gradually beat in the flour mixture until the dough comes together.(Do not over mix, or the cookies will turn out tough). Form the dough into 2 disks, wrap tightly in plastic wrap and refrigerate until firm, about 1 to  hours.
• Position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment and set them aside. Then, take the dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling.
• Sandwich 1 disk of dough between 2 sheets of parchment and roll the dough 1/4 inch thick. Cut out rounds using a 2 1/2-inch cookie or biscuit cutter and put on the prepared baking sheets about 1 inch apart (about 12 cookies per sheet). Repeat with the second disk of dough. (If at any point the dough becomes too warm, put it back into the fridge for a few minutes. Then, re-roll the remaining scraps and repeat the process).
• Bake the alfajores, rotating the baking sheets halfway through, until set, and the underside of the alfajpres appears lightly golden brown but has not taken on any color on top , 8 to 10 minutes. Let the alfajores cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely. The cookies can be stored at room temperature in an airtight container for up to 3 days.
• Scoop the Dulce de Leche in a piping bag fitted with a plain tip and pipe on a generous amount of Dulce de Leche to the bottom half of the alfajores (you could use a spoon if you prefer). Sandwich together with remaining alfajores, pressing slightly so that the caramel oozes out the sides. Roll the sides in unsweetened shredded coconut. Enjoy the Alfajores with a hot cup of coffee or a nice cup of cold milk!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Whisk together the flour, cornstarch, baking soda, and baking powder; set aside.
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Beat in the vanilla rum, vanilla extract, lemon extract, and lemon zest with the last egg. Gently fold in the flour mixture with a spoon, making a crumbly dough. When the dough becomes cohesive enough, press it together into a ball with your hands. Wrap with plastic wrap and chill for 30 minutes to 1 hour.
• Roll out the dough, using as little flour as possible, about 1/4 inch thick. The dough will have an unusual consistency. Cut with a small round cookie cutter. Continue pressing the dough together, rolling it out, and cutting until you have used it all. Place cookies 1/2 inch apart on the prepared cookie sheets.
• Bake in the preheated oven until set but not browned, 7 to 10 minutes. Remove the cookies immediately to cool on a wire rack.
• Spread the underside of a cooled cookie with a teaspoon of dulce de leche, then sandwich together with another cookie until the caramel oozes out the sides. Roll the sides in the shredded coconut.