Alfajores

South American cookies

Photo by Anna S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    tbsp butter

  • 1

    cup sugar

  • 1

    egg

  • 2

    egg yolks

  • 2

    tbsp cognac

  • 2 1/2

    cup cornstarch (corn flour)

  • 1

    cup all-purpose flour

  • 1

    tsp vanilla extract

  • 1/2

    tsp baking powder

  • Zest of 1/2 lemon

  • Dulce de Leche

  • Grated coconut

Directions

Using a stand mixer, cream the butter and the sugar. Add in the egg plus yolk and vanilla and beat over medium speed until incorporated. In a separate bowl, mix the flour, cornstarch and baking powder together. Add the flour mixture to the butter mixture and continue mixing until it forms a consistent dough. Remove the dough from the mixer and divide it into two balls. Wrap the balls in plastic wrap and refrigerate for at least half an hour or overnight. Preheat the oven to 350 degrees Fahrenheit. Unwrap the dough and roll it out (it will be cold and stiff at first) onto a floured surface. Roll the dough out to about 1/4 inch thickness, then cut with a small round cutter (or a juice glass). Repeat the rolling and cutting until you have used all the dough. Place the cookies on a parchment-paper lined cookie sheet, and bake for 15 minutes, just until the edges start to brown. Let the cookies cool completely, then place a generous dollop of dulce de leche on one cookie, topping with another cookie to make a sandwich. Press gently together. Cover in sifted powdered sugar or roll the edges in coconut, if desired.

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