Alfajores de Maicena (Argentine Dulce de Leche Cookies)
Exquisitely light Argentine shortbread cookies filled with sweet, creamy dulce de leche. Alfajores de maicena are extra tender and delicate thanks to a generous amount of corn starch (maicena in Spanish) in the cookie dough.
Servings 16 filled cookies
Ingredients
Alfajores de Maicena
- 100 grams all purpose flour
- 150 grams corn starch
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon Kosher salt Diamond Crystal
- 113 grams unsalted butter room temperature
- 75 grams powdered sugar
- 2 large egg yolks
- 5 mL vanilla extract
- 240 grams dulce de leche room temperature (click for recipe)
- 30 grams coconut shredded, unsweetened
- powdered sugar for dusting onto tops of filled cookies
Instructions
- In a medium sized bowl, combine the flour, corn starch, baking soda, baking powder and kosher salt. Whisk together thoroughly and set aside.100 grams all purpose flour, 150 grams corn starch, ¼ teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon Kosher salt
- 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.113 grams unsalted butter, 75 grams powdered sugar
- Add egg yolks one at a time, beating well between additions. Scrape down bowl to ensure mixture is well combined. Add vanilla and mix again.2 large egg yolks, 5 mL vanilla extract
- Add dry ingredients, mixing on low just until incorporated. Scrape the bowl several times to help ensure the butter mixture is fully blended in.
- 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.
- Preheat oven to 350 degrees Fahrenheit (177° Celsius, Gas mark 4).
- Remove the dough from the refrigerator. Loosen both layers of parchment paper, but keep the dough on a parchment base. Use a 2 inch round cookie cutter to cut out 32 circles.
- Evenly space the circles 1 inch (2.5 centimeters) apart on parchment lined baking sheets. Chill for 10 minutes prior to baking.
- Bake one sheet of cookies at a time for 10 minutes on center rack of oven. Cookies should be light golden brown on the base, but still pale on top. Leave to fully cool on baking sheet. Repeat with remaining cookies.
- Fill a 16 inch (40 centimeter) piping bag with dulce de leche. Pipe approximately 14 grams (¾ Tablespoon) of dulce de leche onto the bottom of half of the cookies. Cover gently with the remaining cookies.240 grams dulce de leche
- Place the shredded coconut into a small shallow bowl. Roll the edge of each cookie into the coconut so that it sticks to the dulce de leche filling.30 grams coconut
- Place cookies back onto a baking sheet. Put powdered sugar into a fine mesh sieve and generously dust over the top of the cookies.powdered sugar
Notes
- Keep an eye on the cookies while they are baking - you want the bottoms to be gently golden, but the tops to remain pale.
- After baking, leave the cookies to cool on baking sheet. They may stick a bit if you try to move them before they've cooled.
- Store in an airtight container at room temperature for 5-6 days. If you live in a very hot or humid climate, you can store alfajores in the refrigerator.
- Freeze alfajores in an airtight freezer container for up to 30 days. I recommend eating them once they have defrosted and reach room temperature.
- If stacking cookies for storage, place parchment paper between layers.