Chocolate Alfajores

• 1/2 cup butter, softened
• 1/3 cup sugar
• 3 large egg yolks
• 2 teaspoons rum extract or vanilla extract
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1/4 cup baking cocoa
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 can (13.4 ounces) dulce de leche
• 1/2 cup sweetened shredded coconut, finely chopped

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and extract. In another bowl, whisk flour, cornstarch, cocoa, baking soda and salt; gradually beat into creamed mixture. Shape dough into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll.
2. Preheat oven to 350u0b0. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on greased
3. .
4. Bake 5-7 minutes or until just set. Remove from pans to wire racks to cool completely.
5. Spread dulce de leche on bottoms of half of the cookies; cover with remaining cookies. Press edges into coconut. Refrigerate in airtight containers.

butter, sugar, egg yolks, rum, flour, cornstarch, baking cocoa, baking soda, salt, leche, coconut

Taken from www.tasteofhome.com/recipes/chocolate-alfajores/ (may not work)