Alfajores Argentinean Style
Course: CuisineCuisine: ArgentinianPrep Time
30 mins
Cook Time
10
minutesAdditional Time
40
minutesTotal Time
1 hr 20 mins
Servings
36
Yield
3 dozen cookies
Ingredients
2 ½ cups — cornstarch
1 ⅔ cups — unbleached all-purpose flour
2 teaspoons — baking powder
½ teaspoon — baking soda
1 cup — unsalted butter, softened
¾ cup — white sugar
3 — egg yolks
2 teaspoons — lemon zest
1 teaspoon — vanilla rum
½ teaspoon — vanilla extract
½ teaspoon — lemon extract
1 (11.5 ounce) jar — dulce de leche
½ cup — unsweetened shredded coconut
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Whisk cornstarch, flour, baking powder, and baking soda together; set aside.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. Beat in 2 egg yolks, one at a time, beating well after each addition; beat in third yolk along with lemon zest, vanilla rum, vanilla extract, and lemon extract. Gently fold in cornstarch mixture with a spoon, making a crumbly dough, until cohesive enough; press into a ball. Wrap dough in plastic wrap; chill 30 to 60 minutes.
- Roll dough out, using as little flour as possible, until about 1/4-inch thick. (The dough will have an unusual consistency.) Cut dough using a small round cookie cutter. Continue pressing dough together, rolling, and cutting until all dough used. Place cookies 1/2-inch apart on the prepared cookie sheets.
- Bake in the preheated oven until set but not browned, 7 to 10 minutes. Remove cookies immediately; cool on a wire rack.
- Spread 1 teaspoon dulce de leche onto underside of 1 cooled cookie; sandwich with second cookie until caramel oozes out sides. Roll sides in shredded coconut. Repeat with remaining cookies.
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