Alfajores
Alfajores are a type of soft and tender shortbread cookie filled with dulce de leche. While the cookie's origins can be traced back to the Middle East, it was the Spanish who introduced them to South America, particularly in Argentina, where they have become immensely popular. These delightful treats can be enjoyed in different ways, whether dusted with powdered sugar or rolled in coconut flakes. For an extra indulgent touch, dip half of the cookie in melted chocolate. While it may not be traditional, rolling the cookies in chopped almonds or pistachios would provide a delightful crunch and add another layer of flavor.Working with the dough requires a gentle touch due to its delicate nature. If it becomes difficult to handle, simply place it in the refrigerator for a short while to chill. If the dough has been refrigerated for an extended period of time, allow it to sit at room temperature for a few minutes before attempting to roll it out. This precaution will help prevent excessive cracking and splitting. The recipe includes a significant amount of cornstarch, which contributes to the cookie's tender and crumbly texture but can also make the dough a bit sensitive at times.
Ingredients
- 1 1/4 c. cornstarch
- 1 1/4 c. all-purpose flour, plus more for surface
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 12 tbsp. butter, softened
- 3/4 c. granulated sugar
- Zest of 1 lemon
- 3 large egg yolks
- 1 tsp. pure vanilla extract
- 1 (15.8-oz.) jar dulce de leche
- 1/4 c. shredded coconut
Instructions
- Preheat oven to 350° and line 2 large baking sheets with parchment. In a large bowl, whisk together cornstarch, flour, baking powder, baking soda, and salt.
- In another large bowl, using a hand mixer, beat butter, sugar, and lemon zest together. Add egg yolks and vanilla and beat until combined. Add dry ingredients and beat until dough comes together. You should be able to squeeze the dough and it holds together at this point.
- Lightly flour surface and dump dough onto counter. Form into a smooth ball, then divide in half. Working with one half at a time, roll dough out to ¼” thick. Use a 2 ¼” round cookie cutter to cut out dough and place on prepared baking sheet. Repeat with second half of dough. Gather scraps and shape back into a smooth ball, then re-roll and cut out rounds.
- Place sheet trays in freezer until dough is frozen, at least 15 minutes.
- Bake frozen dough for 8 minutes, cookies will still be a little soft and won’t have gained much color. Let cool completely.
- Flip half of the cooled cookies over and spread with dulce de leche. Top with remaining cookies. Roll the sides in shredded coconut.
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