Recipe of the Month

Alfajores de maicena con dulce de leche (Cornstarch caramel filled shortbread cookie sandwiches)

Ingredients: 1 stick of butter at room temperature, 1/2 cup confectioner's sugar or regular sugar, 1 egg, 1 yolk, 1 teaspoon vanilla, 3/4 cup flour, 1 cup and one-half cornstarch, 1 teaspoon baking powder, 1-2 cups dulce de leche, grated coconut, powdered sugar (optional)

Preparation: In the bowl of a stand mixer, cream the butter and the sugar.  Add in the egg plus yolk and vanilla and beat over medium speed until incorporated.  In a separate bowl, mix the flour, cornstarch and baking powder together.  Add the flour mixture to the butter mixture and continue mixing with a spatula until it forms a consistent dough. 

Remove the dough from the mixer and divide the dough into two balls.  Wrap the balls in plastic wrap and refrigerate for at least  half an hour.

Preheat the oven to 375 degrees Fahrenheit.  Unwrap the dough and roll it out (it will be cold and stiff at first) onto a floured surface.  Roll the dough out to about 1/4 inch thickness, then cut with a small round cutter (or a juice glass).  Repeat the rolling and cutting until you have used all the dough.  Place the cookies on a parchment-paper lined cookie sheet, and bake for 10-12 minutes, just until the edges start to brown.

Let the cookies cool completely, and then place a generous dollop of dulce de leche on one cookie, topping with another cookie to make a sandwich.  Press gently together.  Roll sides on grated coconut. Cover in sifted powdered sugar, if desired.

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