Alfajor De Maicena Cornstarch Alfajor Food
ALFAJOR DE MAICENA- CORNSTARCH ALFAJOR
Finally I found the perfect recipe for alfajores. They are great and tasty!, the down side is that U can not stop eating them!!! Good Luck
Provided by -Sabrina-
Categories Dessert
Time 20m
Yield 40 cookies, 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 7 ingredients until forming a smooth dough.
- roll the dough in 1/4 inch.
- cut in 2 inches diameter circles.
- bake them a 350 degrees for 15 minutes.
- do not brown them.
- let cool and spread dulce de leche.
ALFAJORES DE MAIZENA
I love these! They are a delicious sweet cookie from Argentina. They are a sandwich cookie - biscuit type cookie with Dulce De Leche in the middle then rolled in coconut. Sometimes they're called "cornstarch cookies". My mother-in-law first introduced these to me. She would make mine with crushed nuts or shaved white chocolate on the outside though as I have an allergy to coconut. Also, you can add 1 tablespoon of cognac for the traditional recipe, but I usually don't. ** You can buy Dulce de Leche in Spanish grocer or some of the larger supermarkets sell it by the condensed milk, if not, follow below... For the Dulce de Leche: Pour the two cans of condensed milk into a double boiler set over low heat. Cook milk, stirring once in a while, for 2-4 hours, until mixture thickens and becomes caramel-like. Remove from double boiler and refrigerate until needed. Mixture will firm with chilling.
Provided by BlondieItaliana
Categories Dessert
Time 35m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Beat the butter until creamy. Add the sugar gradually, beating until the mixture is light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the vanilla and lemon rind.
- Sift together the cornstarch, flour, baking powder and soda. Gradually add the dry ingredients to the butter mixture, beating until thoroughly combined.
- Drop the batter by small spoonfuls onto well buttered baking sheets. Leave enough space between the cookies because they will spread.
- Bake in a 350 degrees oven 15 minutes. Immediately remove from the baking sheets and let cool.
- When cool, spread some Dulce de leche on the bottom half of the cookies and make a sandwich with the remaining cookies. Squeeze the sandwiches so that some of the dulce de leche is squeezed out the sides, and roll the sides in the grated coconut.
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- In a large bowl, beat the butter with the sugar, until creamy, about 3 minutes. Add the egg yolks one at a time, fully beating in, about 2 minutes. Add vanilla and mix well.
- Add all the flour and cornstarch and mix until crumbs are formed, then use your hands to form a soft dough. Wrap in plastic film and let stand in refrigerator for 30 minutes minimum, or leave it overnight.
- Divide dough into 2, roll until it is 1/2 cm. thick, don’t roll them thin because they are very fragile. Cut circles (I used one of 2cm in diameter) and bake on a baking sheet cover with parchment Silpat in a preheated oven at 180C or 350F for 13-15 minutes until they are lightly browned underneath, you can put them fairly close together since they almost do not grow.
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