The first recipe that caught my attention during my search was at one of my favorite blogs, Brown Eyed Baker. Michelle always has great recipes and amazing photos. I did a little more research and kept seeing that some people like to add cornstarch to their alfajores, so I decided to base my recipe on the one I saw on Brown Eyed Baker, but replace a little of the flour with cornstarch.
These definitely get my seal of approval. I would definitely describe them as moreish - the more you eat the more you want. They are just the perfect couple of bites with a cup of coffee. I am going to have to send them to school with my girls tomorrow or they are going to be calling out to me all day.
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- 3½ cups all-purpose flour, plus extra for dusting work surface
- ½ cup cornstarch
- ¼ cup + 2 tablespoons powdered sugar
- 1½ cups unsalted butter, chilled and cut into pieces
- ½ cup cold water
- dulce de leche, chilled
- powdered sugar, for dusting
- Sift together the flour and powdered sugar.
- In a food processor, pulse together the flour and sugar mixture with the cold butter until the mixture resembles coarse meal.
- With the machine running, pour in the water in a slow stream, and process just until the dough comes together, about.
- Form the dough into two flattened disks, wrap well in plastic, and refrigerate for at least 1 hour.
- Preheat oven to 350℉ and line two baking sheets with a Silpat or parchment paper.
- On a well-floured surface, roll out one disk of dough to just under a ¼-inch in thickness.
- Using a 2-inch round cookie cutter, cut out rounds from the dough and transfer to the prepared baking sheet.
- Repeat with the other disk of dough. Gather up all the scraps and re-roll and cut.
- Bake until lightly golden brown, about 20 minutes, transfer to a wire rack to cool completely.
- Spread 2 teaspoons of dulce de leche on the bottom of half of the cookies. Top with the remaining cookies to make a sandwich, and dust with powdered sugar to finish.
- Finished cookies should be eaten the same day they are assembled. Unfilled cookies can be stored in an airtight container at room temperature for about days.
- Makes approximately 20-25 filled cookies.