Argentinean-style alfajores are traditional cookies that are much loved in most Latin cultures. Even my mother-in-law says they’re the best, which is saying a lot, considering she is from Mendoza, Argentina!
Preparation Details
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 1 hr 20 mins
Servings: 36
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
Steps
- 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.
