Alfajores

In large bowl, rub granulated sugar with lemon rind until fragrant. Beat in butter until light and fluffy. Beat in egg yolks, 1 at a time; beat in brandy and vanilla.

In separate bowl, whisk together flour, cornstarch, baking powder, baking soda and sa< stir into butter mixture to make soft dough. Divide in half; wrap each and refrigerate for 1 hour.

Meanwhile, on baking sheet, bake Brazil nuts in 350°F (180°C) oven until golden and fragrant, 6 to 8 minutes. Let cool and chop finely. Set aside.

On lightly floured surface, roll out each disc to 1/8-inch (3 mm) thickness. Using 2-inch (5 cm) round crinkle cookie cutter, cut out shapes, rerolling scraps.

Place, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake in 350°F (180°C) oven until golden, about 9 minutes. Let cool on pans on racks.

Spread bottoms of half of the cookies with generous 1 tsp (5 mL) dulce de leche; sandwich with another cookie, top side up. Roll filling edges in Brazil nuts. Dust tops with icing sugar. Let stand until set, 1 hour.

Source : Canadian Living Holiday Cookbook: Fall 2010