Alfajores de Maicena

Simple Home Dish

Alfajores de Maicena

Prep

30 mins

Cook

12 mins

Total

87 mins

Servings

12

Total includes 30 minutes chilling and 15 minutes cooling, with both sheets baked together. Makes 12 sandwich cookies.

Ingredients

• 1 cup cornstarch
• 3/4 cup all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1/2 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated lemon zest
• 3/4 cup thick dulce de leche
• 1/3 cup unsweetened finely shredded coconut

Instructions

1. Whisk cornstarch, flour, baking powder, and salt. In another bowl, beat butter and sugar until creamy. Beat in yolks, vanilla, and zest.
2. Mix in the dry ingredients until a soft dough forms. Pat into a disk, wrap, and chill for 30 minutes. Heat the oven to 350°F and line two baking sheets.
3. Roll the dough between parchment sheets to 1/4 inch thick. Cut 24 rounds with a 2-inch cutter, gently rerolling scraps. If the dough cracks, press it back together; chill briefly if sticky.
4. Place rounds 1 inch apart. Bake for 10–12 minutes until set and barely colored underneath. Bake both sheets together, rotating and swapping halfway through. Let cool on the sheets for 15 minutes; the warm cookies are delicate.
5. Spread about 1 tablespoon dulce de leche on the flat side of half the cookies. Sandwich with the remaining rounds and roll the exposed filling edges in coconut.