Vanilla Alfajores
Delicate cookies with coconut shavings and the most tender dulce de leche inside — a classic Uruguayan dessert that melts in your mouth. Perfect with coffee or tea.
Ingredients
- 100 g Butter
- 100 g Sugar
- 1 pcs Egg
- 1 pcs Egg yolk
- 200 g Cornstarch
- 100 g Wheat flour
- 1 tsp Baking powder
- 1 tsp Vanilla extract
- 150 g Dulce de leche
- 100 g Coconut shavings
Instructions
- Beat the softened butter for about one minute, then add the sugar and continue beating for another two minutes until the mixture becomes fluffy. Thoroughly incorporate the egg, then the yolk. Add the cornstarch, flour, baking powder, and vanilla extract, and mix until you have a smooth dough.
- Shape the dough into a ball, wrap it in plastic wrap, and chill for at least 30 minutes (or overnight).
- Preheat the oven to 180°C and line two baking sheets with parchment paper.
- Divide the dough in half, returning one portion to the refrigerator. Roll out the second portion on a flour-dusted surface so that the cookies are about 8 mm thick. Cut out round cookies with a diameter of about 6 cm (the bottom of a glass or a cookie cutter works well). Repeat with the second half of the dough.
- Bake the cookies for 8–10 minutes — they should remain very light and delicate. Allow to cool completely.
- Place a teaspoon of dulce de leche on one half of each cookie, cover with the other half. Gently press the dulce de leche toward the edges of the cookie and roll the sides in coconut shavings.