Alfajores Cornstarch Sandwich Cookies
Author: Vintage Kitchen Notes | Adapted from
I love this recipes for Cornstarch Sandwich Cookies, Alfajores all the way from Argentina.
Ingredients
  • 150g (scant ¾ cups) unsalted butter, at room tº
  • 200g (1 cup) sugar
  • 2 egg yolks
  • 1 egg
  • 1 Tbs cognac or other liqueur
  • 100 g (¾ cup) all purpose flour
  • 320 g (2 ¼ cups) cornstarch
  • ½ teaspoon baking powder
  • A few drops vanilla extract
  • Zest of ⅓ lemon
  • Dulce de leche
  • Toasted ground nuts or shredded coconut, for garnish
Instructions
  1. In a large bowl, using a wooden spoon, mix butter and sugar until very creamy.
  2. Add egg yolks and whole egg and mix well to incorporate.
  3. Add cognac, vanilla and lemon zest.
  4. Then add flour and cornstarch gradually, mixing very well until no streaks of dry remain. The final dough will be very soft and silky but not sticky. Let rest for 10 minutes. If I´m not baking the alfajores immediately I wrap the dough in film and put it in the refrigerator like any sweet dough.
  5. Preheat oven to 170ºC / 325ºF
  6. On a floured surface, roll dough to ½ cm thick (about ¼ inch). Using a round cutter, cut circles and place them on a buttered and floured cookie tray (I use a silpat). Thickness and size is totally up to you; I suggest you try different combinations and see which one works best for your taste.
  7. Bake for 15 minutes or until barely starting to color. Let cool completely in a rack.
  8. Put dulce de leche in a piping bag or you can use a spoon, and fill one round, flat side up. Press lightly with another round, flat side down forming alfajores.
  9. Put ground nuts or unsweetened coconut in a small plate and roll sides of alfajores so that you have an even coating. You can also use grated chocolate, or leave it plain.
Recipe by Family Foodie at https://familyfoodierecipes.com/alfajores-cornstarch-sandwich-cookies/