Directions: |
Directions:Directions:
1. Preheat oven to 350°F. Beat butter and sugar until fluffy and creamy. Add egg yolks, whole egg and mix, set aside.
2. In a separate bowl, whisk together flour, cornstarch, and baking powder. Add dry mixture to butter mixture sifting all ingredients and work together with your hands until all is combined and the dough is soft. Do not add any extra flour. You may wish to add a few drops of milk if the dough appears crumbly. Cover and chill for 30 minutes.
3. Working with half of the dough at a time (keep the other half refrigerated)-- on a powdered sugar work surface, roll out dough to a thickness of 1/4-inch. Cut into 2-inch rounds and transfer to prepared baking sheets. Repeat rolling/cutting with 2nd half of chilled dough. Bake for 7 minutes or until done. The cookies should be dry but not brown.
4. When cookies are cool, turn one cookie over and spread a dollop of dulce de leche onto the flat part of the cookie. Cookies are very delicate to the touch so be very patient and ready to eat the broken ones. Place its partner on top (flat side down) and gently press so that the caramel comes to the edges. Roll edges in coconut and place on rack to set. Continue with the rest of the cookie pairs. When ready to serve, sift a light layer of powdered sugar over the tops of the cookies and place them on a platter.
Note: I also use Nutella and raspberry preserves instead of dulce de leche. |
This recipe for Alfajores is from