Ingredients with Measurements:
- 1 cup cornstarch
- 3/4 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1 can dulce de leche
- 2 cups shredded coconut
Special equipment needed:
- Parchment paper
- Rolling pin
- 2-inch round cookie cutter
- Baking sheet
- Mixing bowls
- Hand mixer or stand mixer
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the cornstarch, flour, baking powder, and salt. Set aside.
3. In another mixing bowl, cream the butter and sugar together until light and fluffy. Add the egg yolks and vanilla extract, and beat until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. Roll out the dough on a floured surface to about 1/4 inch thickness. Use a 2-inch round cookie cutter to cut out circles of dough.
6. Place the circles on the prepared baking sheet and bake for 10-12 minutes, or until lightly golden.
7. Let the cookies cool completely. Spread a generous amount of dulce de leche on the bottom of one cookie, and sandwich it with another cookie.
8. Roll the edges of the cookie sandwich in shredded coconut until fully coated.
9. Repeat with the remaining cookies.
Time:
Preparation time: 30 minutes
Cooking time: 10-12 minutes
Temperature:
350°F
Serving size:
Makes about 20 cookies
Nutritional information:
Calories per serving: 200
Total fat: 11g
Saturated fat: 8g
Cholesterol: 40mg
Sodium: 45mg
Total carbohydrates: 24g
Dietary fiber: 1g
Total sugars: 14g
Protein: 2g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/8 tsp.
- If you don't have dulce de leche, you can substitute it with caramel sauce or Nutella.
Variations:
- You can add a teaspoon of ground cinnamon to the dry ingredients for a spiced version of the cookies.
- You can also add a tablespoon of lemon zest to the dough for a citrusy twist.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth and creamy mixture.
- Don't overwork the dough when mixing the wet and dry ingredients, or the cookies will turn out tough.
- Use a small offset spatula to spread the dulce de leche evenly on the cookies.
- Chill the cookies in the fridge for 10-15 minutes before rolling them in coconut to help the coconut stick better.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The cookies are best served at room temperature, but you can warm them up in the microwave for a few seconds if desired.
Presentation ideas:
Arrange the cookies on a platter and dust them with powdered sugar for a festive touch.
Garnishes:
You can garnish the cookies with a drizzle of melted chocolate or a sprinkle of chopped nuts.
Pairings:
These cookies pair well with a cup of coffee or tea.
Suggested side dishes:
These cookies are a sweet treat on their own, but you can serve them with fresh fruit or a scoop of ice cream for a more indulgent dessert.
Troubleshooting advice:
- If the dough is too crumbly, add a tablespoon of milk to help it come together.
- If the cookies spread too much during baking, chill the dough in the fridge for 10-15 minutes before baking.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the recipe.
Food history:
Alfajores are a traditional South American dessert that originated in Spain. They are typically made with two shortbread cookies sandwiched together with dulce de leche and coated in powdered sugar or shredded coconut.
Flavor profiles:
These cookies are buttery and crumbly, with a sweet and caramel-like filling and a crunchy coconut coating.
Serving suggestions:
Serve these cookies as a sweet treat after a meal or as a snack with coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Argentina