Vanilla alfajores

Method11 steps

1. 1

   Step 1: Cream all the softened butter (100 g) for about one minute. Add all the sugar (100 g) and cream for another two minutes. Beat in the whole egg (1) until fully incorporated, then mix in the additional egg yolk (1).

   Uses 100 g butter at room temperature · 100 g regular sugar · 1 whole egg for dough · 1 additional egg yolk for dough

2. 2

   Step 2: Add all the cornstarch (200 g), measured dough flour, baking powder (1 tsp) and vanilla extract (1 tsp) to the creamed mixture. Mix until combined, form the complete cookie dough into a ball and wrap it. Keep the dulce de leche and coconut separate for filling and coating after baking.

   Uses All the creamed mixture · 200 g cornstarch · 100 g all-purpose flour for dough · 1 tsp baking powder · 1 tsp vanilla extract

3. 3

   Step 3: Chill the wrapped dough in the refrigerator for at least thirty minutes, or leave it chilled overnight.

   Initial 30 minute chill for complete alfajor dough · 30 minUses All the wrapped dough

4. 4

   Step 4: Divide the chilled dough into two equal halves. Keep one half wrapped in the refrigerator while working with the other.

   Uses All the chilled dough

5. 5

   Step 5: Preheat the oven to 180°C and line two baking sheets with baking parchment.

6. 6

   Step 6: Lightly flour a clean work surface with the separate rolling flour and prepare a glass or cookie cutter about 6 cm across.

   Uses All-purpose flour to lightly dust the work surface, as needed

7. 7

   Step 7: Roll the first half of the chilled dough out thickly on the prepared surface. Cut out rounds about 6 cm across and place the cut rounds on the lined baking sheets.

   Uses First half of the complete chilled dough

8. 8

   Step 8: Take the remaining half of the same dough from the refrigerator and roll and cut it in the same way. Repeat with the dough trimmings as needed until all the dough has been cut into cookie rounds.

   Uses Keep all the first-half cut rounds · Remaining half of the same complete chilled dough

9. 9

   Step 9: Arrange all the cookie rounds on the lined sheets with a little space between them, ready for baking. Bake in batches if the sheets do not fit together.

   Uses All the cut cookie rounds

10. 10

    Step 10: Bake each tray of cookies at 180°C for about eight to ten minutes, until cooked but still very pale. Let all the baked cookies cool completely. Spread about one teaspoon ready-to-use dulce de leche over half of the cooled cookies, keeping the other half plain to use as tops.

    Bake one alfajor cookie batch until cooked but pale · 10 minUses The arranged cookie rounds, one oven batch at a time · About 150 g available dulce de leche, using about 1 tsp per sandwich as needed

11. 11

    Step 11: Place one plain cookie on each filled base to make a sandwich. Gently press so the dulce reaches the edges, then roll those edges in the shredded coconut as needed. Serve the assembled alfajores.

    Uses All the filled bases and matching plain tops · Shredded coconut from the measured 50 g available, as needed for edges