Cookies Around the World 5 of 5
Take your taste buds on an international journey with "Cookies Around the World 5 of 5," an irresistible recipe that showcases the iconic flavors of alfajores, a beloved treat from Latin America. These delicate sandwich cookies feature buttery, crumbly rounds made with a unique blend of cornstarch and all-purpose flour for an ultra-tender texture. Filled with luscious dulce de leche and optionally rolled in shredded coconut, each bite is a perfect harmony of sweet, creamy, and melt-in-your-mouth goodness. With a hint of vanilla and zesty lemon to elevate the flavor, these cookies are ideal for special occasions or as a decadent afternoon snack. Ready in just over 40 minutes (not counting chill time), they’re a must-try for cookie enthusiasts who love exploring global treats.
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Ingredients
- 225 grams Unsalted butter
- 100 grams Granulated sugar
- 3 large Egg yolks
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 250 grams Cornstarch
- 150 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 300 grams Dulce de leche
- 100 grams Shredded coconut (optional)
Directions
Step 1
In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
Step 2
Add the egg yolks, vanilla extract, and lemon zest, and mix until combined.
Step 3
In a separate bowl, whisk together the cornstarch, all-purpose flour, baking powder, and salt.
Step 4
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Be careful not to overmix.
Step 5
Divide the dough in half, flatten each portion into a disc, wrap in plastic wrap, and refrigerate for 1 hour.
Step 6
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
Step 7
Roll out one dough disc on a lightly floured surface to about 1/4 inch (0.6 cm) thickness. Use a 2-inch (5 cm) round cookie cutter to cut out circles, and place them on the prepared baking sheets, spaced slightly apart.
Step 8
Bake the cookies for 10-12 minutes, or until they are just starting to turn golden at the edges. Let them cool completely on a wire rack.
Step 9
Spread about 1 teaspoon of dulce de leche on the bottom side of half the cookies. Sandwich with the remaining cookies, pressing gently.
Step 10
Roll the edges of the filled cookies in shredded coconut for a traditional touch, if desired.
Step 11
Serve immediately or store in an airtight container for up to 5 days.
Nutrition Facts
| Serving size | (938.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4354.8 |
| Total Fat 294.9g | 0% |
| Saturated Fat 188.1g | 0% |
| Polyunsaturated Fat 1.1g | |
| Cholesterol 1138.7mg | 0% |
| Sodium 1521.9mg | 0% |
| Total Carbohydrate 409.8g | 0% |
| Dietary Fiber 20.4g | 0% |
| Total Sugars 257.3g | |
| Protein 52.8g | 0% |
| Vitamin D 78.9IU | 0% |
| Calcium 909.9mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 1872.8mg | 0% |
Source of Calories