Ligia Rossi’s Alfajores Recipe – Los Angeles Times

Ligia Rossi, who grew up in Costa Rica, is a fan of alfajores, soft, melt-in-the-mouth sandwich cookies filled with dense, creamy, caramel-y dulce de leche. These alfajores are made thanks to egg yolks, butter and cornstarch. Fill an easy filling and pipe between two cookies. The cookies are done when they are still yellow but set, and the tops are lightly golden. Baking time is key for delicate cookies.

Note: Rossi makes a triple batch of these cookies; To measure, multiply the amount by three and use 1 whole egg and 4 yolks instead of 2 egg yolks. Make as many cans of dulce de leche as desired. You can store an unopened can of dulce de leche (it should have no dents or bulges) for several months. Or use it for ice cream, brownies, pancakes, churros – or eat it straight with a spoon.