Alfajores are very popular in Argentina, Uruguay, Ecuador, Chile, Paraguay, Peru, and Brazil. These are delicate little cookies dusted in powdered sugar. I took one bite and was in heaven. Buttery and tender with a rich and creamy caramel center.
In a large bowl combine the all purpose flour, cornstarch, baking powder, and baking soda. Whisk well and set aside.
In a large mixing bowl, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the egg and egg whites one at a time, then add the orange zest, orange extract, and vanilla extract. Then slowly add the dry ingredients until you have a nice soft dough.
Separate the dough in half, form into two large disks and wrap with plastic wrap. Refrigerate for at least 1 hour.
Preheat oven to 350 degrees F.
Place the refrigerated dough on a floured surface, flour a rolling pin and roll out to about ¼ inch thick. Cut the dough with a 2 inch round or fluted cookie cutter. Place cookies on a cookie sheet greased with Crisco® Original No-Stick Cooking Spray and bake for 10 to 12 minutes, or until the underside have a light golden brown color. Let them rest for 1 minute on the cookie sheet and then let them cool completely on a cooling rack.
Spread 1 tablespoon of dulce de leche on flat sides of cookies. Top with remaining cookies, flat-side down, to form sandwich cookies. Sprinkle with powdered sugar before serving, if desired.
My dough recipe has a citrus hint from orange zest and orange extract. The hint of citrus gives these classic shortbread cookies an extra zing. Feel free to leave it out if your are not a fan of orange flavored things.