Cookies Around the World 5 of 5
Take your taste buds on an international journey with "Cookies Around the World 5 of 5," an irresistible recipe that showcases the iconic flavors of alfajores, a beloved treat from Latin America. These delicate sandwich cookies feature buttery, crumbly rounds made with a unique blend of cornstarch and all-purpose flour for an ultra-tender texture. Filled with luscious dulce de leche and optionally rolled in shredded coconut, each bite is a perfect harmony of sweet, creamy, and melt-in-your-mouth goodness. With a hint of vanilla and zesty lemon to elevate the flavor, these cookies are ideal for special occasions or as a decadent afternoon snack. Ready in just over 40 minutes (not counting chill time), they’re a must-try for cookie enthusiasts who love exploring global treats.
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Recipe Information
Ingredients
- 225 grams Unsalted butter
- 100 grams Granulated sugar
- 3 large Egg yolks
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 250 grams Cornstarch
- 150 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 300 grams Dulce de leche
- 100 grams Shredded coconut (optional)
Instructions
In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
Add the egg yolks, vanilla extract, and lemon zest, and mix until combined.
In a separate bowl, whisk together the cornstarch, all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Be careful not to overmix.
Divide the dough in half, flatten each portion into a disc, wrap in plastic wrap, and refrigerate for 1 hour.
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
Roll out one dough disc on a lightly floured surface to about 1/4 inch (0.6 cm) thickness. Use a 2-inch (5 cm) round cookie cutter to cut out circles, and place them on the prepared baking sheets, spaced slightly apart.
Bake the cookies for 10-12 minutes, or until they are just starting to turn golden at the edges. Let them cool completely on a wire rack.
Spread about 1 teaspoon of dulce de leche on the bottom side of half the cookies. Sandwich with the remaining cookies, pressing gently.
Roll the edges of the filled cookies in shredded coconut for a traditional touch, if desired.
Serve immediately or store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
4355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 294.9 g | 378% | |
| Saturated Fat | 188.1 g | 940% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1139 mg | 380% | |
| Sodium | 1522 mg | 66% | |
| Total Carbohydrate | 409.8 g | 149% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 257.3 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 910 mg | 70% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1873 mg | 40% | |
*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.
