Corn starch alfajores
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Serves: 35 alfajores
 
Ingredients
  • 2 cups corn starch, sifted
  • ⅔ cup unsalted butter, at room temperature
  • 4 tablespoons sugar
  • 4 teaspoons baking powder
  • 4 egg yolks
  • 2 tablespoons fresh milk (if necessary)
  • 1 (14-ounce) can dulce de leche
  • Confectioner’s sugar, for dusting
Instructions
  1. Preheat the oven to 350°F.
  2. Beat the eggs with the sugar at medium speed, for 3 minutes; add the butter and continue beating. Stop the mixer.
  3. Add the corn starch and baking powder in three parts, using a spatula, then knead lightly with your hand until the dough is no longer sticky. If the dough feels dry add the milk.
  4. On a floured table, roll the dough with a floured rolling pin to form a very thin layer, about a ⅛ inch.
  5. To make the cookies cut the dough with round cookie cutters, and bake for 8 minutes in ungreased baking sheets. If you don't have cookie cutters, be creative. You can use the top of a glass or cup, which will make slightly bigger alfajores.
  6. Cool the cookies on racks. When completely cool, fill them with a teaspoon dulce de leche. Place another cookie on top, like a sandwich, and sift the confectioner’s sugar over the alfajores.
  7. Serve at once with a glass of milk, coffee, tea, or with ice cream!
Recipe by PERU DELIGHTS at https://perudelights.com/corn-starch-alfajores-bite-sized-perfection/