alfajores argentinean style

Ingredients

• Servings: 3
• 1 2/3 cups unbleached all-purpose flour
• 2 1/2 cups cornstarch
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1 cup unsalted butter, softened
• 3/4 cup white sugar
• 3 egg yolks
• 1 teaspoon vanilla
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 2 teaspoons lemon zest
• 1 (11.5 ounce) jar dulce de leche
• 1/2 cup unsweetened shredded coconut

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). line baking sheets with parchment paper. whisk together the flour, cornstarch, baking soda, and baking powder; set aside.
• beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. add the egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. beat in the vanilla , vanilla extract, lemon extract, and lemon zest with the last egg. gently fold in the flour mixture with a spoon, making a crumbly dough. when the dough becomes cohesive enough, press it together into a ball with your hands. wrap with plastic wrap and chill for 30 minutes to 1 hour.
• roll out the dough, using as little flour as possible, about 1/4 inch thick. the dough will have an unusual consistency. cut with a small round cookie cutter. continue pressing the dough together, rolling it out, and cutting until you have used it all. place cookies 1/2 inch apart on the prepared cookie sheets.
• bake in the preheated oven until set but not browned, 7 to 10 minutes. remove the cookies immediately to cool on a wire rack.
• spread the underside of a cooled cookie with a teaspoon of dulce de leche, then sandwich together with another cookie until the caramel oozes out the sides. roll the sides in the shredded coconut.