1-Gathering Ingredients and Preheat: First, prepare your workspace by gathering all ingredients and measuring them precisely. Preheat the oven to 350°F (175°C) for optimum baking conditions. This step ensures the dough bakes evenly, preserving the cylindrical shape common in classic alfajores.

2-Mixing the Dough: In a bowl, sift together all-purpose flour and cornstarch to ensure even distribution and lightness in the dough. Cream the unsalted butter and powdered sugar until fluffy, then incorporate egg yolks and vanilla extract gradually to form a smooth mixture. Slowly add the sifted dry ingredients to the wet mixture, combining gently to form a soft dough without overmixing.

3-Chilling and Shaping: Wrap the dough in plastic and refrigerate for at least 30 minutes to firm up and enhance handling. Roll out the chilled dough on a floured surface to about 1/4 inch thickness, then use a round cutter to shape uniform circles. Place the cut dough circles on a baking tray lined with parchment paper, spacing them evenly.

4-Baking and Assembling: Bake in the preheated oven for 12-15 minutes or until edges just start to turn golden, maintaining a soft texture. Remove from oven; allow alfajores to cool completely on a wire rack before assembling. Spread a generous amount of dulce de leche onto one cookie and sandwich with another, repeating for all cookies. For variations, experiment with fillings like fruit pastes or chocolate, wrapping individually for freshness.

5-Final Touches: Optionally, dust the assembled alfajores with powdered sugar or dip edges in shredded coconut for extra flair before serving. Adjust ingredient substitutes and bake time slightly when catering to dietary modifications to ensure perfect results. In regions using cornstarch, handle the dough carefully to maintain its delicate texture, as noted in traditional recipes. For more inspiration on baking, check out a banana chocolate chip muffins recipe to expand your repertoire.