Alfajores de Maicena Uruguayos
Delicate and crumbly shortbread cookies filled with dulce de leche and often rolled in shredded coconut, a beloved Uruguayan sweet treat.
🧂 Ingredients
- 300 g Cornstarch
- 150 g All-purpose flour
- 200 g Unsalted butter(softened)
- 100 g Powdered sugar
- 2 large Egg yolks
- 1 tsp Vanilla extract
- 1 tsp Baking powder
- 300 g Dulce de leche(for filling)
- 100 g Shredded coconut(unsweetened, for rolling (optional))
👨🍳 Instructions
- 1
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
💡 Tip: Ensure the butter is at room temperature for best results. - 2
Beat in the egg yolks one at a time, followed by the vanilla extract.
💡 Tip: Add egg yolks gradually to prevent the mixture from separating. - 3
In a separate bowl, whisk together the cornstarch, all-purpose flour, and baking powder.
💡 Tip: Sifting the dry ingredients can help create a lighter cookie. - 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough. Do not overmix.
💡 Tip: The dough will be soft and slightly sticky. - 5
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
- 6
Preheat your oven to 180°C (350°F). Line baking sheets with parchment paper.
💡 Tip: Ensure oven is fully preheated before baking. - 7
Roll the chilled dough into small balls (about 2-3 cm in diameter). Place them on the prepared baking sheets, leaving some space between them.
💡 Tip: You can gently flatten the balls with your palm or the bottom of a glass. - 8
Bake for 10-12 minutes, or until the edges are lightly golden. The cookies should remain pale in the center.
- 9
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
💡 Tip: These cookies are fragile when warm. - 10
Once completely cool, spread a generous amount of dulce de leche on the flat side of one cookie and sandwich it with another.
💡 Tip: Use a good quality dulce de leche for the best flavor. - 11
If desired, gently roll the edges of the filled alfajores in shredded coconut.
💡 Tip: This step is optional but adds a lovely texture and flavor.
💡 Pro Tips
- ✓For a more uniform size, use a small cookie scoop.
- ✓If the dough becomes too soft while working, return it to the refrigerator for a few minutes.
- ✓Store alfajores in an airtight container at room temperature.
🔄 Variations
- Add a pinch of cinnamon to the dough.
- Dip the edges in melted chocolate instead of coconut.
- Use a different filling like jam or cream cheese frosting.