Alfajores Recipe

Ingredients

• 1¼ cup cornstarch ((180g))
• 1 cup all-purpose flour ((120g))
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup unsalted butter ((170g), room temperature)
• ⅔ cup granulated sugar ((133g))
• 3 egg yolks
• 2 teaspoons vanilla extract
• 1 (13.4-ounce) can dulce de leche ((380g))
• ⅓ cup shredded coconut (unsweetened)

Steps

1. 1

   In a large bowl, whisk to combine the cornstarch, flour, salt, and baking powder, then set aside.

2. 2

   To the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer), add the softened butter, and sugar. Beat on medium speed for about 3 minutes or until light and fluffy.

3. 3

   Add the egg yolks and vanilla extract, then mix for 1 minute until combined. Scrape down the bottom and sides of the bowl with a rubber spatula and mix once more.

4. 4

   Add the flour mixture all at once. Mix on low speed for 30 seconds until just combined. Scrape the bowl down one last time and mix for a few seconds more.

5. 5

   Transfer the dough to a piece of plastic wrap and flatten it into one or two disks. Wrap well and chill for about 1 hour.

6. 6

   Preheat the oven to 350°F and bring the dough out onto the countertop to warm up for a few minutes.

7. 7

   Lightly flour the surface and the top of the dough. With a rolling pin, roll the dough to be ¼ to ⅛-inch thick. Use a 1¾ to 2-inch round cookie cutter to cut the dough into circles. Place the cookies on parchment or silicone-lined baking sheets. Re-roll any excess dough and cut or freeze for later.

8. 8

   Bake for about 10- 12 minutes, until the cookies are just set, and start to turn light brown on the edges, rotating the pans halfway through. Allow to cool on the baking sheet before assembling.

9. 9

   Once the cookies are cool, pipe or spread a dollop of dulce de leche onto the back of a cookie and sandwich it to the bottom of another cookie. Roll the edges of the cookie in shredded coconut and repeat the assembly for the remaining cookies.