Alfajores, originating from South America, are delicate, melt-in-your-mouth cookies that boast a delightful combination of tender texture and sweet flavor. These heavenly treats consist of two buttery cookies sandwiched together with a luscious layer of dulce de leche and often coated with powdered sugar or coconut. In this comprehensive recipe, we’ll guide you through the step-by-step process to create your own batch of soft and delicious Alfajores cookies, allowing you to savor the authentic taste of this beloved South American treat.
Ingredients:
For the Cookies:
1 cup unsalted butter, softened
1/2 cup confectioners’ sugar
2 cups all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
For the Filling:
1 cup dulce de leche (store-bought or homemade)
For Coating (Optional):
Confectioners’ sugar
Shredded coconut
Equipment:
Round cookie cutter (approximately 2 inches in diameter)
Instructions:
1. Prepare the Cookie Dough:
a. In a large bowl, cream together the softened butter and confectioners’ sugar until light and fluffy.
b. Add the vanilla extract to the butter-sugar mixture and mix until well incorporated.
c. In a separate bowl, sift together the all-purpose flour, cornstarch, and salt.
d. Gradually add the dry ingredients to the wet ingredients, mixing until a soft, cohesive dough forms.
2. Shape and Chill the Dough:
a. Divide the cookie dough into two portions, shape each into a disk, and wrap them in plastic wrap.
b. Refrigerate the dough for at least 1 hour or until firm. Chilled dough is easier to work with and results in more tender cookies.
3. Roll and Cut the Cookies:
a. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
b. On a floured surface, roll out one portion of the chilled dough to approximately 1/4 inch thickness.
c. Using a round cookie cutter, cut out cookies and place them on the prepared baking sheets, leaving some space between each.
d. Repeat the process with the remaining dough.
4. Bake to Perfection:
a. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are just beginning to turn golden. Be cautious not to overbake, as the goal is to achieve a soft and delicate texture.
b. Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Continued on next page (page 2)
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