1/4C (1.95 oz) (55 gr)unsalted butter, at room temperature
1/3C (2.7 fl oz) (80 ml)water, at room temperature
1tbsp (0.50 fl oz) (15 ml)cognac
10.50oz (300 gr)dulce de leche (pastry type level)
Confecioners sugar (powdered)
Instructions
Sift the flour into a large bowl and add the salt, egg yolks, butter, water and cognac.
Mix with a fork until a homogeneous dough is formed and finish integrating with your hands until the dough is smooth and soft. If the dough is too dry, add a little more water and knead a little more.
Wrap the dough in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 392º F (200°C) and line a large baking sheet with parchment paper.
Remove the dough from the refrigerator and roll it out with a rolling pin on a floured surface until it is very thin (about 2mm). With a cookie cutter or a glass, cut circles of 2.30 inches (6 cm) in diameter.
Place the alfajores on the baking sheet and bake at 392º F (200° C) for 8-10 minutes until lightly browned.
Once out of the oven, let them cool down completely. Form the alfajores by joining two pieces with enough dulce de leche in the middle and pressing them together so that the filling is closer to the edges.
Sprinkle the alfajores with some powdered sugar and let them rest at room temperature for 2 hours so that they stick together well before eating.