The truth is we relatively a little while ago found out the name of these cookies, because before we used to call them “those little cajeta and coconut cookies”. But regardless of the name, Alfajores are a typical latinamerican type of cookie, especially in Argentina, where they eat these in a bunch of different presentations, filled with jam, drizzled with chocolate, or rolled in some dried fruits or nuts.
We give you the recipe for the most classic of all alfajores: a cookie sandwich filled with cajeta or dulce de leche and rolled in dried coconut.
Do not miss this recipe, it is to de for!!
- 150 gr unsalted butter, at room temperature
- 50 gr vegetable shortening, at room temperature
- 1 1/4 C powdered sugar
- 1 egg plus 3 egg yolks
- 2 tspn vainilla extract
- 2 1/3 C all purpose flour
- 1 1/3 C cornstarch
- 2 tspn baking powder
- 1/2 tspn baking soda
- A pinch of salt
- A dulce de leche can
- Enough dried coconut
- Preheat oven to 350° F.
- In a bowl, sift together flour, cornstarch, baking powder, baking soda and salt, and set aside.
- In another bowl, cream together butter and shortening. Then add the powdered sugar and mix until light and fluffy.
- Stir in the egg, egg yolks and vanilla extract, and beat until everything is well incorporated.
- Slowly, add in all dry ingredients (flour, cornstarch, baking powder, baking soda and salt) and mix until a soft dough forms.
- Wrap the dough with plastic wrap and refrigerate for about 30 min.
- Once out of the fridge, roll it out with the help of some more flour, and cut out small circles, about 1.5 inches each.
- Place the cookies on a previously greased baking sheet and bake at 350°F for about 12 min. until they´re fully cooked (don´t let them turn so gold).
- Once out of the oven, let them cool completely. Then spread a cookie with dulce de leche, place another cookie on top and press slightly, so that the filling is well distributed, and then roll the edges of the cookie in some dried coconut.
- Repeat that to make each alfajor and you´re done! enjoy.