Alfajores Argentinean Style
Description
This Argentinian-style alfajores recipe is for vanilla and lemon sandwich cookies with caramel and coconut. They're much loved in most Latin cultures.
Ingredients
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2 1/2 cups cornstarch
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1 2/3 cups unbleached all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1 cup unsalted butter, softened
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3/4 cup white sugar
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3 egg yolks
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2 teaspoons lemon zest
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1 teaspoon vanilla rum
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1/2 teaspoon vanilla extract
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1/2 teaspoon lemon extract
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1 (11 1/2 ounce) jar dulce de leche
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1/2 cup unsweetened shredded coconut
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2
Whisk cornstarch, flour, baking powder, and baking soda together; set aside.
3
Beat butter and sugar together in a large bowl with an electric mixer 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.
4
Roll dough out, using as little flour as possible, until about ¼-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 is used. Place cookies spaced ½-inch apart onto the prepared cookie sheets.
5
Bake in the preheated oven until set but not browned, 7 to 10 minutes. Transfer cookies immediately to a wire rack to cool.
6
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, dulce de leche, and coconut.