Alfajor

Make the dough: in a stand mixer, beat the butter, flour, eggs, honey, and vanilla extract until smooth

Set aside

In a large bowl, combine the all-purpose flour, baking soda, and yeast

Add the reserved dough mixture and knead until the dough is smooth

Shape into a ball, wrap in plastic wrap, cover, and let rest at room temperature for 30 minutes

Preheat the oven to 180°C (medium)

Grease and flour a large rectangular baking dish

Roll out the dough between two sheets of plastic wrap on a clean surface to a thickness of 0.5 cm

Remove the top sheet of plastic wrap, use a cookie cutter with a 5.5 cm diameter to cut out rounds of dough, and arrange them in the prepared baking dish

Shape any scraps into balls, roll out between two sheets of plastic wrap, and recut more circles

Repeat the process until all the dough is used up

Place in the preheated oven and bake until golden brown (about 10 minutes)

Remove and let cool completely on the same baking dish, covered with parchment paper

Fill the alfajor: spread 1 tablespoon of sweetened condensed milk over a baked dough round and top with another, forming a filled cookie

Trim excess

Repeat the process until all the rounds are used up

Make the coating: in a heatproof bowl set over a pot of hot water (do not let boil), melt the chocolate by stirring gently

Temper it on a clean surface and transfer to a large bowl

Dip each alfajor into the melted chocolate, turning it with the aid of two forks until fully coated

Drain excess and place in an air-tight container or wrap individually

Chill in the refrigerator until the chocolate hardens (about 5 minutes)

Let return to room temperature and serve wrapped in paper or aluminum foil

243 calories per unit