Alfajores

My husband was born in Argentina and spent much of his youth and holiday time there. He has always talked about Alfajores and how much he loves them. 

In a short time, I will be seeing my in-laws. My husband said that Alfajores are a favorite of his brother as well. So I decided to give them a run through. They are really delightful - truly irresistible! And the true test - whether or not my husband would enjoy them - passed with flying colors… He thought they were incredibly authentic and amazing. I plan on making them again for my in-laws.

I got this recipe courtesy of Miri from Room for Dessert. The only thing I’ll change for next time is to cook the cookies a minute or two less. I just barely overcooked them - next time they’ll be just right!

Recipe: Alfajores, Argentine Dulce de Leche Cookies

Ingredients:
10.5 tbls butter, soft
7 tbls powdered sugar
1 tsp vanilla extract
10.5 tbls cornstarch
10.5 tbls  flour
1 tspn baking powder
4 egg yolks

For filling and rolling:
A jar of dulce de leche
Coconut flakes

Directions:
1. Cream butter and powdered sugar in the mixer , add in the yolks one be one and then the vanilla extract.
2. In a separate bowl, mix the cornstarch, flour and baking powder, and add them into the butter mixture. Process only until a dough is formed, and not longer than that. Chill in the refrigerator for 2 hours.
3. Preheat the oven to 350F (180C).
4. Roll the dough 0.5 cm thick, and cut cookies out of it using a glass or cookie cutters.
5. Bake for about 10 mins, or until the cookies just begin to change their color, but are still relatively light.
6. Pipe (or use teaspoonfulls) dulce de leche on top of one cookie, close it with a “clean” cookie and squeeze a bit, for the filling to show a little, so that it will easily stick to the coconut. Roll the cookies in coconut flakes.