Ingredients for Alfajores De Maizena
- 1 ½ cups cornstarch
- ½ cup all-purpose flour
- Baking Soda
- 1 teaspoon baking powder
- ¾ cup granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 3 large egg yolks
- Vanilla Extract
- Lemon Zest
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How to Make Alfajores De Maizena
- Preheat oven to 350°F (175°C).
- Cream together 1 cup (2 sticks) of softened unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 3 large egg yolks, one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract and the zest of 1 lemon.
- In a separate bowl, whisk together 1 ½ cups cornstarch, ½ cup all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop rounded tablespoons of batter onto lightly greased baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Remove from oven and let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Once completely cool, spread a generous layer of dulce de leche onto the flat side of half of the cookies.
- Top with the remaining cookies to create sandwich cookies.
- Gently press down on the sandwiches to slightly squeeze out the dulce de leche.
- Roll the edges of the cookies in grated coconut (or crushed nuts/shaved white chocolate).
- Refrigerate for at least 30 minutes before serving to allow the dulce de leche to set.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
50g
Fat
50g
Carbs
16g
