Beat the eggs with the sugar at medium speed, for 3 minutes; add the butter and continue beating. Stop the mixer.
Add the corn starch and baking powder in three parts, using a spatula, then knead lightly with your hand until the dough is no longer sticky. If the dough feels dry add the milk.
On a floured table, roll the dough with a floured rolling pin to form a very thin layer, about a ⅛ inch.
To make the cookies cut the dough with round cookie cutters, and bake for 8 minutes in ungreased baking sheets. If you don't have cookie cutters, be creative. You can use the top of a glass or cup, which will make slightly bigger alfajores.
Cool the cookies on racks. When completely cool, fill them with a teaspoon dulce de leche. Place another cookie on top, like a sandwich, and sift the confectioner’s sugar over the alfajores.
Serve at once with a glass of milk, coffee, tea, or with ice cream!
Recipe by PERU DELIGHTS at https://perudelights.com/corn-starch-alfajores-bite-sized-perfection/