She Strengthens

Discover the Delicate Charm of South American Alfajores

Alfajores, a beloved South American treat, boast a unique texture thanks to an unexpected ingredient: cornstarch. This clever addition creates a silky, smooth dough that’s a joy to work with, resulting in tender, crumbly cookies. But that’s not all – these cookies are held together by a rich, creamy Dulce de Leche.

Taking it to the Next Level

For those feeling adventurous, why not elevate your alfajores by rolling the edges in flaked coconut or covering them in decadent chocolate? The possibilities are endless!

Special Equipment Needed

A plain or fluted 2-inch round cutter is required to portion out the dough. Don’t worry, it’s a small investment for a big payoff!

Yield and Difficulty

This recipe yields 12 delicious sandwich cookies and is considered medium difficulty. With a total prep time of 1 hour and 45 minutes, and active time of 25 minutes, you’ll be enjoying these treats in no time.

Ingredients

• 1 cup cornstarch
• 3/4 cup all-purpose flour, plus more as needed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine salt
• 8 tablespoons unsalted butter (1 stick), at room temperature
• 1/3 cup granulated sugar
• 2 large egg yolks
• 1 tablespoon pisco or brandy
• 1/2 teaspoon vanilla extract
• 1 cup dulce de leche, at room temperature
• Powdered sugar, for dusting

Step-by-Step Instructions

Preparing the Dough

In a medium bowl, whisk together cornstarch, measured flour, baking powder, baking soda, and salt. Set aside.

Next, combine butter and sugar in a stand mixer fitted with a paddle attachment. Mix until light and fluffy, stopping to scrape down the sides of the bowl once.

Adding Egg Yolks and Flavorings

Add egg yolks, pisco or brandy, and vanilla extract, mixing until incorporated.

Combining Wet and Dry Ingredients

Gradually add the reserved flour mixture, mixing until just combined.

Chilling the Dough

Wrap the dough in plastic wrap, shape into a smooth disk, and refrigerate for at least 1 hour.

Baking the Cookies

Heat the oven to 350°F and line two baking sheets with parchment paper. Roll out the dough to 1/4-inch thickness, stamping out 24 rounds using a plain or fluted 2-inch round cutter. Bake for 12-14 minutes, or until firm and pale golden on the bottom.

Assembling the Sandwich Cookies

Flip half of the cookies upside down and spread with Dulce de Leche. Top with a second cookie and gently press to create a sandwich. Dust with powdered sugar before serving.