Alfajores De Maizena Recipe 465 Food

ALFAJORES DE MAICENA

Steps:

• Pre-heat oven 180°C (360°F). Line a baking tray/ cookie sheet with baking paper.
• Cream butter and sugar in a bowl, using either a stand mixer or handheld electric beaters until fluffy.
• Continue beating and add vanilla essence.
• Add the egg and egg yolk, beat until completely combined.
• Turn beaters down to a low speed and slowly beat in the flours and baking powder. As soon as the mixture comes together stop the beaters. You do not want to over beat the dough.
• Form dough into a smooth round ball, again do not overwork the dough.
• Between two pieces of baking paper, using a rolling pin, roll dough out until is is roughly 5cm (one eighth inch) thick.
• Carefully remove the top layer of baking paper. Then using a 5cm (2 inch) cookie cutter, cut out cookie rounds and place on the lined baking tray.
• Place in the oven and bake for 8 - 10 minutes. You do not want the cookies to colour. They will spread slightly when cooking.
• Remove tray from the oven and leave cookies to cool for a couple of minutes on the tray before transferring them to a cooling rack.

ALFAJOR DE MAICENA- CORNSTARCH ALFAJOR

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

Steps:

• Make the dulce de leche: Bring a large pot of water to a boil, then carefully lower condensed milk cans on their sides into the water. Simmer for 3 hours 15 minutes, refilling with hot water as needed to keep cans submerged. Never let the water boil away, or the cans could burst. Using tongs, transfer cans to a rack to let cool completely before opening.
• In a small bowl, combine brandy, lemon zest and 1 teaspoon vanilla.
• In a large bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
• In the bowl of an electric mixer, beat sugar and butter until light and fluffy, about 3 minutes. Add yolks and beat to combine, then add brandy mixture and beat until just combined. Add flour mixture, and mix on low speed until the dough just comes together.
• Divide the dough in half and roll each piece into a log about 1 1/2 inches thick. Wrap in plastic and chill until firm, at least 2 hours.
• Heat oven to 350 degrees. Line 3 baking sheets with parchment paper. Remove dough from plastic wrap and slice into 1/8-inch-thick rounds. Place on prepared sheet pans, then bake until edges start to turn golden, about 7 minutes. Transfer each pan to a rack to cool completely.
• In a small bowl, combine dulce de leche with remaining 1 teaspoon vanilla and a large pinch of salt. Spoon the mixture into a plastic zipper bag and cut a corner off. (Or you could scoop it into a pastry bag if you prefer, or just use a spoon.)
• Flip half of the cookies upside down and pipe a thick layer of dulce de leche onto bottoms (or use a spoon to spoon the mixture on). Top with remaining cookies to sandwich the dulce de leche in the middle. Roll sides in coconut. Eat right away, or store in the refrigerator until serving.