Why Peruvian Alfajores Take Me Back to My Roots — and the Best Recipe You'll Ever Find

Alfajores

From Emilia Benton, POPSUGAR Latina

1 can (12-14 ounces) sweetened condensed milk (for the dulce de leche)
2 cups (4 sticks) unsalted butter, softened
4 cups all-purpose flour
1/2 cup confectioner's sugar, plus extra for dusting, sifted
1 teaspoon salt

For the dulce de leche: Bring a large pot of water to a boil. Remove paper label from the can and submerge in the water. Allow it to boil for 2-3 hours, adding more water as it evaporates. When finished, remove the can from the water, still unopened.
Let the can cool down until you're able to open it with a can opener. Transfer the dulce to a covered dish or container.
Store in the fridge overnight to allow the dulce to get thicker in consistency.
For the cookies: Combine all ingredients and blend with an electric mixer or food processor until dough forms into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350°F. Once dough is chilled, form into 1/2-inch flattened circles on parchment-lined baking sheets. Bake for 15 minutes. Allow cookies to cool completely before spreading a dab of dulce de leche on half of them and forming sandwiches. Dust with more sifted powdered sugar and enjoy!