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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 18 |
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Ingredients:
alfajores |
sent in by adriana milner of brussels, belgium, these sweet argentinean cookies rely on the sweetness of dulce de leche, a caramel used in many latin american recipes. here’s what we discovered |
test kitchen discoveries |
this recipe has a high ratio of flour to cornstarch, so it has a slightly cakey texture. |
toasting the coconut until it’s golden brown brings out is nuttiness. |
Directions:
1. Makes about 1 1/2 dozen cookies
2. Dulce de leche, a Latin American caramel of sorts, is sold in the baking aisle of most supermarkets.
3. 2 cups all-purpose flour
4. 1 cup cornstarch
5. 1 tablespoon baking powder
6. Pinch salt
7. 14 tablespoons (1 3/4 sticks) unsalted butter , softened
8. 1 cup sugar
9. 1 tablespoon grated lemon zest
10. 2 large eggs
11. 1 1/4 cups dulce de leche (see note)
12. 1 cup sweetened shredded coconut , toasted
13. 1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Combine flour, cornstarch, baking powder, and salt. Cream butter, sugar, and zest with electric mixer, then mix in eggs until incorporated. Mix in flour mixture until combined. Wrap dough in plastic and refrigerate until slightly firm, about 30 minutes.
14. 2. Roll level tablespoons of dough into balls. Place balls 2 inches apart on prepared baking sheets. Bake until edges are just golden, about 12 minutes, switching and rotating sheets once. Cool 5 minutes on sheets, then transfer cookies to wire rack to cool completely. Repeat with remaining dough.
15. 3. Spread 1 tablespoon dulce de leche on half of cookie bottoms. Top with remaining cookies to form sandwiches. Roll sides of cookies in coconut. Serve. (Cookies can be stored in airtight container at room temperature for 3 days.)
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