Alfajores

I have a soft spot for Alfajores, mainly because it was what I took to school for a snack to eat at recess EVERYDAY when I was growing up, pretty nutritious, hu?

 

My favorite brand of store bought Alfajores growing up, purchase at the Latino store
 

Romina and Gonzalo, two of my siblings in their "tunicas", all ready for school, aren't our uniforms funny? The white coat and blue bow bring back so many memories!

 

Alfajores are basically a cookie "sandwich" filled with Dulce de Leche, they can be covered with chocolate and the edges are usually rolled in coconut flakes.

This is the recipe for the cornstarch cookie.  The cornstarch makes these cookies soft, crumbly and delicious.

I've had these Alfajores for dessert in most Sunday dinners and holidays for the past 30 + years of my life, it never gets old!


Ingredients (makes approximately 24 alfajores)

·        1 2/3 cups unbleached all-purpose flour

·        2 1/2 cups cornstarch

·        1/2 teaspoon baking soda

·        2 teaspoons baking powder

·        1 1/2 cup unsalted butter, softened

·        3/4 cup white sugar

·        3 egg yolks

·        1 teaspoon of lemon or orange extract

·        1 tablespoon of vanilla extract

·        1-2 Can of Dulce de Leche

·        1/2 cup unsweetened shredded coconut

Directions:

1.      In a bowl, combine dry ingredients. Add butter and yolks and work them into the dry ingredients, continue with the vanilla and orange/lemon extract. 

2.      Start forming the dough with your hands, when you have made the dough into a ball (it takes some work to form dough) bring it to a floured surface.

3.       Divide dough in half.  Using a rolling pin, roll dough into 1/4 inch thickness (the dough may crack but can be easily put back together). 

4.      Cut out cookies using at 2 inch round cookie cutter, you may also use a heart shape but the dough is too delicate for more complicated shapes.

 

5.      Preheat oven at 350 Fahrenheit and line cookie sheet with parchment paper. Place about 12 cookies at a time and bake for 12-15 minutes, until they are firm and start showing some color in the bottom (top remains pale), don't leave too long or they come out too hard.

6.      Let cookies cool, spread about two tbsp. of Dulce the Leche on cookie bottom and add a second cookie to form the "sandwich", press softly together (cookies crumbles easily) and top with melted chocolate, roll edges in coconut flakes or sprinkles.