September 24, 2010


Alfajores makes me think of home and my Uruguayan mom makes them best I think!  The combination of cookie, a hint of lemon, creamy dulce de leche and coconut is pure melt in your mouth magic.

Here's the recipe, Uruguayan-style of course!  I hope you will enjoy them too.

buen provecho!

250 g unsalted butter, room temperature
300 g granulated sugar
3 egg yellows and 1 whole egg
1 tablespoon pure vanilla extract
Zest of 1 lemon
450 g cornstarch
150 g yellow cornmeal (very fine)
200 g all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
600 g dulce de leche, store-bought
200 g coconut flakes

Preheat oven to 375 degrees.  line baking sheet with parchment paper
In a bowl, mix butter, sugar, 3 egg yellows, 1 egg, vanilla + lemon zest
In 2nd bowl, mix all your dry ingredients and working in batches, add dry mixture to the butter mixture bowl.  Mix together using your hands until dough forms,  about 4-5 minutes
Wrap dough in saran wrap and put in the fridge for one hour
Remove cold dough and using a pastry cylinder make cookie rounds 1 cm thick (makes about 30).  Place on baking sheet about 2cm apart
Cook for about 15 minutes or until golden
Let cookies cool and then spread dulce de leche and sandwich cookies together.  Roll cookies on their sides in the coconut
Makes about 15 large cookies

1 comment:

  1. These sound delicious! Definitely bookmarking this for a future bake session! Thanks for sharing the recipe! :)