Discover the joy of making Cornstarch Alfajores, a classic South American delight, with this foolproof recipe. These tender, melt-in-your-mouth cookies are filled with rich dulce de leche and rolled in coconut flakes, making them an irresistible treat. Perfect for any occasion, these alfajores are a testament to the simple pleasure of homemade sweets. With a heartwarming dedication to the national team, this recipe yields 28 alfajores, enough to share with friends and family as you cheer on your favorite team.
Why You’ll Love This:
The unique combination of cornstarch and flour results in a cookie that’s exceptionally tender and delicate, contrasting beautifully with the creamy, sweet filling. The subtle flavors of vanilla and lemon zest, with a hint of optional cognac, add depth and sophistication to these beloved cookies. This recipe is not just about creating a dessert; it’s about crafting memories and indulging in the sweetness of togetherness.
Perfect Occasion:
Ideal for celebrating victories, holidays, or simply as a treat to enjoy with a cup of tea or coffee. These alfajores make wonderful gifts, bringing a touch of warmth and homemade goodness to your loved ones. Whether it’s a special occasion or a casual gathering, these cookies are sure to be a hit.
Decoration Tips:
For an extra decorative touch, you can use a fork to create a pattern on the cookies before baking, or dust them with powdered sugar for a snowy effect after they’ve been filled. For themed events or parties, consider using cookie cutters in shapes that match the occasion, adding a personal and creative touch to your alfajores.
Ingredients:
- 200g soft butter
- 200g powdered sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 1 tsp cognac (optional)
- 200g cornstarch
- 300g all-purpose flour
- 1 tsp baking powder
- To fill:
- 500g baker’s dulce de leche
- 100g shredded coconut
Instructions:
- Cream together butter and powdered sugar until smooth. Blend in vanilla, lemon zest, and cognac, then incorporate the egg and yolk until fully mixed.
- Sift together flour, cornstarch, and baking powder, and gently fold into the wet ingredients in two or three additions. Avoid overmixing to ensure tenderness.
- Chill the dough for an hour, then roll out on a floured surface to cut into desired shapes. Place on a greased or non-stick baking sheet.
- Bake at 180°C (356°F) for about 8 minutes, taking care not to overbrown.
- Once cooled, generously fill each pair with dulce de leche and roll the edges in coconut.
Secret Tip: These alfajores taste even better the next day, so store them in an airtight container at room temperature to let the flavors meld beautifully.
Enjoy creating and indulging in these Cornstarch Alfajores, a sweet treat that’s as delightful to eat as it is to share.
