Alfajores (Argentinean Style)

Ingredients

• cornstarch (2.5 cups)
• unbleached all-purpose flour (1.67 cups)
• baking powder (2 teaspoons)
• baking soda (0.5 teaspoon)
• unsalted butter (1 cup)
• white sugar (0.75 cup)
• egg yolks (3 )
• lemon zest (2 teaspoons)
• vanilla rum (1 teaspoon)
• vanilla extract (0.5 teaspoon)
• lemon extract (0.5 teaspoon)
• dulce de leche (1 (11.5 ounce) jar)
• unsweetened shredded coconut (0.5 cup)

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. Whisk cornstarch, flour, baking powder, and baking soda together; set aside.
3. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. Beat in 2 egg yolks, one at a time, beating well after each addition; beat in third yolk along with lemon zest, vanilla rum, vanilla extract, and lemon extract. Gently fold in cornstarch mixture with a spoon, making a crumbly dough, until cohesive enough; press into a ball. Wrap dough in plastic wrap; chill 30 to 60 minutes.
4. Roll dough out, using as little flour as possible, until about 1/4-inch thick. (The dough will have an unusual consistency.) Cut dough using a small round cookie cutter. Continue pressing dough together, rolling, and cutting until all dough is used. Place cookies 1/2-inch apart on the prepared cookie sheets.
5. Bake in the preheated oven until set but not browned, 7 to 10 minutes. Remove cookies immediately; cool on a wire rack.
6. Spread 1 teaspoon dulce de leche onto underside of 1 cooled cookie; sandwich with second cookie until caramel oozes out sides. Roll sides in shredded coconut. Repeat with remaining cookies.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 157
• fat: 7 g
• sats: 4 g
• carbs: 23 g
• fibre: 1 g
• protein: 1 g
• salt: 0 g