I can remember the first time I had Alfajores.  I was in Lima, Peru about 6 years ago walking down the street near our hotel and this middle aged lady came up to us and asked if we wanted to buy some dulces.  My wife and I are not shy when it comes to dulces (sweets or pastries) so we thought the package of cookies was well worth the 1$ investment.  I bit into them and thought these were the best little cookies ever.  We actually had her write down the recipe for them because I had never had them and thought they were definitely something I didn't want to forget.  Alfajores are pretty basic really, a shortbread dough cookie with dulce de leche in the middle dipped in powdered sugar.  I know there are many different ways to dress the alfajores up but this is the basic way that I had them in South America.

2 cups all purpose flour sifted

1/2 cup powdered sugar sifted

1/4 cup cornstarch sifted

1/4 tsp salt

2 sticks of good butter

1/4 cup of granulated sugar

1 tsp of vanilla extract

1 jar of dulce de leche

1 cup of powdered sugar

Preheat oven to 350 degrees

Mix dry ingredients in a bowl, flour, powdered sugar, cornstarch, and salt.

Using an electric mixer beat butter until soft and fluffy.  Add granulated sugar and vanilla and mix well.

Add the dry ingredients in 3 stages until just blended.  Divide the dough in half and roll into logs.  Refrigerate  for 2 hours and then slice cookies into 1/4 inch cookies.  Place on a sheet pan and bake for about 8 to 10 minutes or just until they just start to get a little color around the edges. Cool for a minute and then transfer to cooling racks.

Once cooled take a knife and apply a good amount of dulce de leche on one cookie.  Then sandwich together the other cookie on top.  Once all of the cookies are done dip or lightly dust cookies with powdered sugar.  They should end up looking and tasting something like this.