Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup heavy cream
Special Equipment Needed:
- Rolling pin
- Alfajor cutter or round cookie cutter
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Double boiler or microwave-safe bowl
Step-by-Step Instructions:
1. In a mixing bowl, sift together the flour, cornstarch, baking powder, and salt. Set aside.
2. In a separate mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the egg yolks and vanilla extract to the butter mixture and mix until well combined.
4. Gradually add the dry ingredients to the wet mixture, mixing until the dough comes together.
5. Divide the dough into two equal portions and shape each portion into a disc. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes.
6. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
7. On a lightly floured surface, roll out one of the dough discs to a thickness of about 1/4 inch.
8. Use an alfajor cutter or round cookie cutter to cut out circles from the dough. Place the circles on the prepared baking sheet, spacing them about 1 inch apart.
9. Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on the baking sheet.
10. In a double boiler or microwave-safe bowl, melt the white chocolate chips and heavy cream together until smooth and creamy.
11. Spread a generous amount of the white chocolate mixture on the bottom side of one cookie, then sandwich it with another cookie.
12. Repeat with the remaining cookies and white chocolate mixture.
13. Allow the white chocolate to set before serving.
Time:
Preparation time: 45 minutes
Cooking time: 10-12 minutes per batch
Temperature:
Oven temperature: 350°F (180°C)
Serving size:
This recipe makes about 12-14 sandwich cookies.
Nutritional information:
Calories per serving: 250
Total fat: 15g
Saturated fat: 9g
Cholesterol: 60mg
Sodium: 60mg
Total carbohydrates: 27g
Dietary fiber: 0g
Total sugars: 16g
Protein: 2g
Substitutions for ingredients:
- You can use milk or dark chocolate chips instead of white chocolate chips.
- You can use regular flour instead of all-purpose flour.
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe accordingly.
Variations:
- Add a teaspoon of cinnamon or nutmeg to the dough for a spiced version of the cookies.
- Use dulce de leche or caramel sauce instead of white chocolate for a traditional alfajor flavor.
- Add chopped nuts or dried fruit to the white chocolate mixture for added texture and flavor.
Tips and Tricks:
- Make sure the butter is at room temperature before creaming it with the sugar to ensure a smooth mixture.
- Refrigerating the dough before rolling it out will make it easier to handle and prevent it from sticking to the rolling pin.
- Don't overbake the cookies, as they will become too hard and lose their delicate texture.
- Use a small offset spatula or butter knife to spread the white chocolate mixture evenly on the cookies.
Storage Instructions:
Store the white chocolate alfajores in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cookies can be reheated in the microwave for a few seconds to soften the white chocolate filling.
Presentation Ideas:
Arrange the white chocolate alfajores on a platter and dust them with powdered sugar for an elegant presentation.
Garnishes:
Top each cookie with a small piece of white chocolate or a sprinkle of chopped nuts for a decorative touch.
Pairings:
Serve the white chocolate alfajores with a cup of coffee or tea for a sweet and satisfying treat.
Suggested Side Dishes:
These cookies are perfect on their own, but you can also serve them with fresh fruit or a scoop of ice cream for a more indulgent dessert.
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of milk or water to moisten it.
- If the dough is too sticky, add a tablespoon of flour at a time until it comes together.
- If the white chocolate mixture is too thick, add a splash of heavy cream to thin it out.
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 cookie that originated in Spain. They are typically made with a shortbread-like dough and filled with dulce de leche or caramel sauce.
Flavor Profiles:
These white chocolate alfajores are sweet and buttery, with a creamy and decadent white chocolate filling.
Serving Suggestions:
Serve these cookies as a sweet treat after a meal or as a snack with a cup of coffee or tea.
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Region: Argentina