Vanilla alfajores — delicate, melt-in-the-mouth Uruguayan sandwich cookies made with cornstarch, filled with dulce de leche and rolled in coconut. A beloved, irresistible treat.
- 100g Butter
- 100g Sugar
- 1 Egg
- 1 Egg Yolks
- 200g Cornstarch
- 100g All Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 150g Dulce De Leche
- 50g Coconut Flakes
Video
Preparation
- For the cookies, cream the soft butter for about a minute, then add the sugar and cream for another two minutes. Incorporate the egg fully, then mix in the egg yolk. Once combined, add all the remaining ingredients and mix one more time. Form the dough into a ball, wrap in plastic wrap, and chill for at least half an hour or overnight.
- Preheat the oven to 180°C and line two baking sheets with parchment.
- Divide the dough in half, returning one half to the fridge, and roll out the other thickly on a lightly floured surface. Cut out cookies with a glass or cutter around 6cm in diameter, then repeat with all the dough.
- Bake for about 8–10 minutes — the cookies will look very pale. Let cool, then fill half with a teaspoon each of dulce de leche. Place the other halves on top and roll the sides of each cookie in the coconut flakes (it helps if the dulce de leche is pressed to the edges).
