Cookies Around the World 4 of 5
Embark on a global flavor journey with "Cookies Around the World 4 of 5," a delightful nod to traditional alfajores. These buttery, melt-in-your-mouth sandwich cookies are made with a delicate dough combining all-purpose flour and cornstarch, offering an irresistibly tender texture. Filled with luscious dulce de leche and optionally rolled in shredded coconut, they bring a touch of South American charm to your dessert table. Perfectly dusted with powdered sugar for a soft, elegant finish, these cookies are ideal for sharing or savoring with a cup of coffee. With just 30 minutes of prep time, this recipe is your gateway to crafting internationally inspired cookies that taste as stunning as they look.
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Ingredients
- 170 grams Unsalted butter
- 100 grams Powdered sugar
- 3 large Egg yolks
- 1 teaspoon Vanilla extract
- 200 grams All-purpose flour
- 150 grams Cornstarch
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 300 grams Dulce de leche
- 50 grams Shredded coconut (optional, for rolling edges)
- 30 grams Powdered sugar (for dusting)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a large bowl, cream the butter and powdered sugar together using a hand or stand mixer until light and fluffy, about 2–3 minutes.
Step 3
Add the egg yolks and vanilla extract to the butter-sugar mixture and continue to beat until well combined.
Step 4
In a separate bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing gently until a soft dough forms. Do not overmix.
Step 6
Turn the dough out onto a lightly floured surface and knead gently until it comes together. Roll it out to about 1/4-inch (6 mm) thickness.
Step 7
Use a round cookie cutter (about 2 inches or 5 cm in diameter) to cut out cookies, re-rolling the dough as needed. Place the cookies onto the prepared baking sheets.
Step 8
Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are just starting to turn golden. Do not overbake; the cookies should remain pale.
Step 9
Remove the cookies from the oven and let them cool completely on a wire rack before assembling.
Step 10
To assemble, spread a generous amount of dulce de leche onto the flat side of one cookie. Top with another cookie to create a sandwich.
Step 11
If desired, gently roll the edges of the cookie sandwich in shredded coconut for a traditional touch.
Step 12
Finish by dusting the assembled cookies with powdered sugar. Serve immediately or store in an airtight container for up to 5 days.
Nutrition Facts
| Serving size | (1061.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4349.2 |
| Total Fat 199.4g | 0% |
| Saturated Fat 118.0g | 0% |
| Polyunsaturated Fat 1.1g | |
| Cholesterol 1016.9mg | 0% |
| Sodium 1502.3mg | 0% |
| Total Carbohydrate 597.1g | 0% |
| Dietary Fiber 11.3g | 0% |
| Total Sugars 279.9g | |
| Protein 52.7g | 0% |
| Vitamin D 78.9IU | 0% |
| Calcium 902.4mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 1514.7mg | 0% |
Source of Calories