Uruguayan·non-vegetarian·medium

Vanilla alfajores

Name: Vanilla alfajores
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Uruguayan
Ingredients: 150g Dulce de leche; 50g Coconut Flakes; 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

Alright folks, let's talk about making some delicious vanilla alfajores! Trust me, you're in for a treat. Here's the original recipe with a sprinkle of my personal touch. I remember the first time I made these vanilla alfajores, I forgot to chill the dough before baking. The cookies turned out flat as pancakes! Lesson learned: don't skip the chilling step, folks. It's crucial for that perfect texture. Now, here's a little tip for you: when rolling the dough into balls, slightly flatten them with the palm of your hand before chilling. This will make it easier to shape the cookies later on. So, cream that butter and sugar like there's no tomorrow. And when you're mixing in the eggs, do it with love and a little dance if you feel like it. Baking should be fun, right? And voilà, you'll have yourself some heavenly vanilla alfajores that will disappear faster than you can say "dulce de leche." Enjoy!

45 min(prep 30 + cook 15)

4 servings

150 kcal

4.6

Ingredients

Nutrition

150 kcalper serving

Protein2g6%

Carbs18g50%

Fat8g22%

Fiber1g3%

Sugar7g19%

Directions

1
For the sandwich cookie cream the soft butter for about a minute, then add the sugar and cream for another two minutes. Incorporate the egg fully before mixing in the egg yolk. Once everything is nicely combined, add all remaining ingredients and mix one more time. Form dough into a ball and wrap in plastic wrap. Chill for at least half an hour or overnight.
2
2
3
Preheat oven to 180 degrees Celsius and line two baking sheets with parchment paper.
4
3
5
Divide dough in half, put one back in the fridge and roll out the other thickly on a lightly floured surface. Cut out cookies with either the bottom of a glass or a cookie cutter around 6cm in diameter. Repeat with all the dough.
6
4
7
Bake for about 8-10min, the cookies will look very pale. Let cool off before filling half with each a teaspoon of dulce de leche. Place other half of cookies on top and roll the sides of each cookie in the coconut flakes (it helps if the dulce de leche was pressed down to the sides of the cookie). Enjoy.

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