Argentinian alfajores - coconut and dulce de leche sandwich cookies

Ingredients

For 13 cookies:

• 1 & 1/4 cup flour
• 1 & 1/3 cup cornstarch
• 2 Tbsp baking powder
• 2 egg yolks
• 2 tsp vanilla extract
• 1/2 cup sugar
• 5 oz softened butter
• dulce de leche
• grated coconut

Materials

• 2 inches diameter cookie cutter
• Rolling pin
• Stand mixer with flat beater
• Plastic wrap

Preparation

• Mix the egg yolks with the vanilla extract. In another bowl, combine the flour, cornstarch, and baking powder.
• In the stand mixer with the flat beater, beat the softened butter and sugar until creamy.
  
• Gradually add the egg yolk and vanilla mixture, then gradually add the flour, cornstarch, and baking powder mixture.
• Form a ball with the dough and wrap it in plastic wrap. Refrigerate for 30 minutes. Remove from the fridge, let it warm slightly, flour your work surface, and roll out the dough to about 5 mm thick.
  
• Using a 2-inch cookie cutter, cut out the cookies. Place them on a perforated baking tray lined with parchment paper and bake for 10 minutes at 350°F (180°C).
• Remove the cookies from the oven and place them on another tray to cool. Then, spread some dulce de leche on the inner sides and press them together to make a sandwich, allowing the dulce de leche to overflow.
  
• Roll the formed sandwich vertically in grated coconut. The coconut will stick to the dulce de leche.
• There you have it! Ready for tea time!
  

Observations

You can use a cookie cutter with a diameter that is one centimeter smaller or larger (5 cm or 7 cm). You can also make your own dulce de leche; it's very easy!

Questions

Photos of members who cooked this recipe

Comments