Alfajores Dulce de Leche Sandwich Cookies
Melt-in-your-mouth Peruvian shortbread cookies made mostly from cornstarch, filled with rich dulce de leche, and rolled in shredded coconut. Their crumbly, delicate texture comes from the high starch ratio.
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Ingredients
- 1 1/2 cups cornstarch
- 1 cup all-purpose flour
- 1/2 cup powdered sugar (for dough), sifted
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 3 large egg yolks
- 1 tsp vanilla extract
- 1 cup dulce de leche (store-bought or homemade)
- 1 cup sweetened shredded coconut
- 1/4 cup powdered sugar (for dusting)
Instructions
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1
Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.
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2
In a medium bowl, whisk together 1 1/2 cups cornstarch, 1 cup all-purpose flour, 1/2 cup sifted powdered sugar (for dough), 1 tsp baking powder, and 1/4 tsp salt.
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3
In a large bowl, beat 3/4 cup softened unsalted butter with a hand mixer until light and fluffy, about 2 minutes. Beat in 3 large egg yolks one at a time, then mix in 1 tsp vanilla extract.
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4
Add the dry ingredients to the butter mixture and mix on low until a soft dough forms. If the dough is too crumbly, knead gently with your hands until it holds together.
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5
On a lightly floured surface, roll the dough to about 1/4-inch thickness. Cut out rounds using a 2-inch cookie cutter. Re-roll scraps and repeat. Place rounds on prepared baking sheets.
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6
Bake for 12-14 minutes until the cookies are set but not browned - the bottoms should be barely golden. Cool completely on the pan; they are fragile when warm.
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7
Spread 1 cup dulce de leche (store-bought or homemade) generously on the flat side of half the cooled cookies. Sandwich with the remaining cookies, pressing gently.
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8
Roll the edges of each assembled cookie in 1 cup sweetened shredded coconut to coat the filling. Dust tops with 1/4 cup powdered sugar (for dusting) before serving.
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