If you don’t know what alfajores are, they are dulce de leche filled cookies from South America. Surprisingly, they are made with cornstarch, which gives them a soft and crumbly texture. It’s difficult to eat just one!
- 1 2/3 cups all-purpose flour
- 2 1/2 cups corn starch
- 2 tsp baking powder
- 6 tablespoons butter
- 3/4 cups granulated sugar
- 1 tsp vanilla
- 3 egg yolks
- 1 cup heavy cream
- Place flour, corn starch and baking powder in a bowl and whisk to combine. Set the bowl aside.
- Using a stand or hand mixer, mix the butter and granulated sugar until well combined. Add the egg yolks one at a time.
- Gradually add the flour mixture.
- Finally, add the heavy cream and mix until the dough is soft but not sticky. Cover the dough in plastic wrap, and refrigerate for at least 1 hour.
- Remove the dough from the refrigerator and place on a flat, floured surface. Using a rolling pin, roll the dough out until it is about 1/4″thick and cut with a cookie cutter. (If dough is too sticky, add more flour.)
- Bake cookies on a baking sheet lined with wax paper. Bake at 350 degrees for 12-13 mins until the cookies are firm and golden on the bottom.
- Let the cookies cool.
- Flip the cookies upside down and spread with about 2 tsp of dulce de leche. Recipe here. Place a second cookie on top and gently press to create a sandwich.
- Dust cookies with powdered sugar before serving.
*Thanks to my mom for the recipe!*