Alfajores de Maicena (Argentine Dulce de Leche Cookies)

Alfajores de maicena are exquisitely light Argentine shortbread cookies filled with sweet, creamy dulce de leche. They're buttery, extra tender and delicate thanks to a generous amount of cornstarch (maicena in Spanish) in the cookie dough. The edges are coated in finely shredded coconut for added flavor and texture.

These cookies are so light and ethereal, eating them is a bit like biting into a sweet, powdered sugar dusted cloud. They're buttery and sweet, with just the right contrast between the airy, crumbly cookie and the sticky, gooey milk caramel filling.

After discovering the simplicity of homemade dulce de leche, I've developed a love for recipes that include it.

There's no bake Argentine chocotorta, which combines homemade chocolate wafer cookies with dulce de leche and cream cheese in a striking layered dessert. Also, rich and creamy dulce de leche mousse which is thick enough to pipe beautifully into a serving dish.

I've also got banoffee tart, which features a filling of dulce de leche, bananas and whipped cream.

While investigating alternative starches for the recipes for Italian torta paradiso (which uses potato starch) and the flourless chocolate torta tenerina (corn starch), I remembered that Argentine alfajores de maicena also make generous use of corn starch to create the delicate cookies.

For sandwich cookie lovers, you'll also like these copycat Golden Oreos, Italian chocolate hazelnut baci di Alassio, and chocolate coffee mascarpone sandwich cookies.

Ingredients

* See recipe card for detailed ingredients and quantities.

Corn starch - A generous amount of corn starch replaces flour, which helps reduce gluten development and adds a light and tender texture.

If needed, you can substitute an equal amount of tapioca starch or unmodified potato starch.

If you choose potato starch, be sure to use potato starch, not potato flour. Potato flour is made from the whole potato, rather than just the liquid. Potato flour has a notable potato flavor and much more rustic consistency.

Powdered sugar - I use powdered sugar here rather than granulated sugar as it is much finer and dissolves into the butter more easily. It creates a more tender, melt-in-your-mouth consistency in the cookies.

Dulce de leche - Use my easy homemade dulce de leche recipe or purchase some ready made in a can. You can often find canned dulce de leche in the international section of your local grocery store.

Shredded unsweetened coconut - Once filled, roll the cookies in finely shredded unsweetened coconut, also called desiccated coconut.

Don't use sweetened coconut as the dulce de leche already provides plenty of sweetness.

If you can't find finely shredded coconut, you can substitute unsweetened coconut flakes or coarsely shredded coconut and pulse it in a food processor or blender until fine.

Instructions

In a medium sized bowl, combine the flour, corn starch, baking soda, baking powder and kosher salt. Whisk together and set aside.

Step 2: To the bowl of a stand mixer fitted with the paddle attachment, add the butter and powdered sugar. Beat together on medium speed until well combined. Scrape down sides of bowl.

Step 3: Add egg yolks one at a time, beating well between additions. Scrape down sides of bowl to ensure mixture is well combined. Add vanilla and mix again.

Step 4: Add dry ingredients, mixing on low just until incorporated. Scrape the bowl several times to help ensure the butter mixture is fully blended in.

Step 5: Gather dough into a disc and place between two large sheets of parchment paper. Roll out dough to a thickness of ⅛". Refrigerate rolled dough (still in parchment) on an upside down baking sheet for 30 minutes.

Step 6: Preheat oven to 350 degrees Fahrenheit (177° Celsius, Gas mark 4).

Step 7: Remove the dough from the refrigerator. Loosen both layers of parchment paper, but keep the dough on a parchment base. Using a 2 inch round cookie cutter, cut out 32 circles.

Step 8: Evenly space the circles 1 inch (2.5 centimeters) apart on parchment lined baking sheets. Chill in refrigerator for 10 minutes prior to baking.

Step 9: Bake one sheet of cookies at a time for 10 minutes on center rack of oven. Cookie should be a light golden brown on the base, but still pale on top. Leave to fully cool on baking sheet. Repeat with remaining cookies.

Variations

Traditional Argentine alfajores de maicena are made with dulce de leche, which is also referred to as manjar or arequipe. In other parts of South America, the cookies are filled with cajeta, a similar milk caramel made from goat's milk. If you want to try a different variation, you can explore these options:

• Plain - Omit the shredded coconut for a simple dulce de leche filled cookie.
• Lemon zest - Finely grate the zest of ½ lemon into the alfajor dough after creaming the butter and sugar for an added layer of citrus flavor.
• Jam - You can replace the dulce de leche with a thicker jam such as quince, fig or raspberry.

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