Alfajores Dulce de Leche Cookies
Ingredients:
- 1/2 cup (113 g) unsalted butter, at room temperature
- 1/3 cup (72 g) granulated sugar
- 2 egg yolks
- 1/2 teaspoon pure vanilla extract
- 1 cup (136 g) all-purpose flour
- 1/2 cup (64 g) corn starch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 can Dulce de Leche
- 1/4 cup coconut, for decorating
Directions:
- In a large bowl beat butter and sugar together until light and fluffy. Add egg yolks and vanilla, beat until well incorporated.
- In a separate bowl add flour, corn starch, baking powder and salt together. Mix to combine.
- Next, add dry ingredients in two additions to the butter mixture, beating until incorporated and dough starts to form.
- Using your hands, separate dough into two portions. Form each portion into a ball, flatten into a disc and wrap in plastic. Refrigerate dough for approx. 30 minutes until slightly firm.
- Meanwhile, preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
- Once dough is ready (take one disc out at a time as you work) roll dough out on a prepared work surface approx. 1/4 - 1/8 inch thick (dust work surface with flour as needed).
- Using a 1.5 inch round cookie cutter, cut out circles and place 2 inches apart on the prepared baking sheet (don't overcrowd the cookies or they won't bake evenly). Repeat with the other disc of dough, until all the dough is used up. Note, if your dough gets too soft place it back in the fridge to firm up, you can also do this before baking if the cookies are too soft.
- Bake in the oven for approx. 8 -10 minutes or just until the bottoms start to turn golden.
- Let cookies cool on a cooling rack.
- Once cookies have cooled pipe or spread out a generous amount of dulce de leche on the back side of a cookie. Sandwich a bare cookie on top and roll the cookie in coconut to cover the sides.
- Repeat with the rest of the cookies.
Yield: 2 Dozen
NOTES: Store cookies in an airtight container for up to 5 days or freeze for up to a month.
Thanks to @bakingforfriends_