Cookies Around the World 4 of 5
Embark on a global flavor journey with "Cookies Around the World 4 of 5," a delightful nod to traditional alfajores. These buttery, melt-in-your-mouth sandwich cookies are made with a delicate dough combining all-purpose flour and cornstarch, offering an irresistibly tender texture. Filled with luscious dulce de leche and optionally rolled in shredded coconut, they bring a touch of South American charm to your dessert table. Perfectly dusted with powdered sugar for a soft, elegant finish, these cookies are ideal for sharing or savoring with a cup of coffee. With just 30 minutes of prep time, this recipe is your gateway to crafting internationally inspired cookies that taste as stunning as they look.
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 100 grams Powdered sugar
- 3 large Egg yolks
- 1 teaspoon Vanilla extract
- 200 grams All-purpose flour
- 150 grams Cornstarch
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 300 grams Dulce de leche
- 50 grams Shredded coconut (optional, for rolling edges)
- 30 grams Powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream the butter and powdered sugar together using a hand or stand mixer until light and fluffy, about 2–3 minutes.
Add the egg yolks and vanilla extract to the butter-sugar mixture and continue to beat until well combined.
In a separate bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing gently until a soft dough forms. Do not overmix.
Turn the dough out onto a lightly floured surface and knead gently until it comes together. Roll it out to about 1/4-inch (6 mm) thickness.
Use a round cookie cutter (about 2 inches or 5 cm in diameter) to cut out cookies, re-rolling the dough as needed. Place the cookies onto the prepared baking sheets.
Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are just starting to turn golden. Do not overbake; the cookies should remain pale.
Remove the cookies from the oven and let them cool completely on a wire rack before assembling.
To assemble, spread a generous amount of dulce de leche onto the flat side of one cookie. Top with another cookie to create a sandwich.
If desired, gently roll the edges of the cookie sandwich in shredded coconut for a traditional touch.
Finish by dusting the assembled cookies with powdered sugar. Serve immediately or store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
4349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.4 g | 256% | |
| Saturated Fat | 118.0 g | 590% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1017 mg | 339% | |
| Sodium | 1502 mg | 65% | |
| Total Carbohydrate | 597.1 g | 217% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 279.9 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 902 mg | 69% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1515 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
