Ingredients
2cupswhite sugar
3butter sticks
5cupscornstarch
2cupsall purpose flour
4eggs
3tbsppisco
2tspvanilla extract
1tspbaking powder
3tbspwater,or as needed
2tbspconfectioners’ sugar,or as needed
14ozsweetened condensed milk,(2 cans)
6ozevaporated milk,(1 can)
¼cupbrown sugar
¼cupconfectioners’ sugar,or to taste
Preparation
Preheat the oven to 300 degrees F.
Beat the white sugar and butter together in a large bowl using an electric mixer until creamy. Add the cornstarch, flour, eggs, pisco, vanilla extract, and baking powder. Mix gently until combined.
Turn the dough out onto a clean work surface and knead by hand until smooth. Add water as needed.
Divide in half, refrigerate 1 portion, and leave the other out.
Coat the work surface with powdered sugar. Roll dough out to ¼-inch thickness and cut into 2-inch rounds with a cookie cutter or shot glass.
Place the rounds close together on a baking sheet. Prick each cookie twice with a fork.
Bake in the preheated oven for 10 minutes; the cookies should still be white and soft, not crispy, and will firm up as they cool. Repeat with remaining cookie dough.
Pour the condensed milk, evaporated milk, and brown sugar into a saucepan over medium-low heat. Stir for 20 to 30 minutes, constantly until the filling approaches the consistency of thick caramel.
Remove from heat; the mixture will firm up as it cools to room temperature for about 30 minutes.
Pour the confectioners’ sugar into a shallow bowl.
Spread about ½ tablespoon of the filling over cooled cookies. Attach every 2 cookies together to make the alfajores.
Roll the alfajores in confectioners’ sugar.
Serve and enjoy!
