Alfajores De Maicena Recipes

Steps:

• Beat the butter until creamy. Add the sugar gradually, beating until the mixture is light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the vanilla and lemon rind.
• Sift together the cornstarch, flour, baking powder and soda. Gradually add the dry ingredients to the butter mixture, beating until thoroughly combined.
• Drop the batter by small spoonfuls onto well buttered baking sheets. Leave enough space between the cookies because they will spread.
• Bake in a 350 degrees oven 15 minutes. Immediately remove from the baking sheets and let cool.
• When cool, spread some Dulce de leche on the bottom half of the cookies and make a sandwich with the remaining cookies. Squeeze the sandwiches so that some of the dulce de leche is squeezed out the sides, and roll the sides in the grated coconut.

Steps:

• Combine the flour, corn flour and baking powder together in a bowl with a pinch of salt. Using a food mixer or an electric whisk in another bowl beat the butter together with the sugar and lemon zest until very pale. Add the egg yolks followed by the Cognac and vanilla extract. Beat in the dry ingredients until you have smooth dough. Wrap the dough in clingfilm and chill for a minimum of 1 hour. You can make the biscuit dough the day before and leave in the fridge.
• Line two large baking trays with baking parchment. Roll out the dough on a lightly floured surface to the thickness of a pound coin then cut out 60 biscuits with a 5cm round or fluted cutter. Put the biscuits back in the fridge for 20 mins to firm up.
• Heat the oven to 180C/160C fan/gas 4. Bake the biscuits for 8 mins until just set. You want the biscuits to stay pale with a crumbly texture. Leave to cool completely before sandwiching two biscuits together with a spoonful of dulce de leche. Once all the biscuits are sandwiched together roll in desiccated coconut.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Whisk together the flour, cornstarch, baking soda, and baking powder; set aside.
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Beat in the vanilla rum, vanilla extract, lemon extract, and lemon zest with the last egg. Gently fold in the flour mixture with a spoon, making a crumbly dough. When the dough becomes cohesive enough, press it together into a ball with your hands. Wrap with plastic wrap and chill for 30 minutes to 1 hour.
• Roll out the dough, using as little flour as possible, about 1/4 inch thick. The dough will have an unusual consistency. Cut with a small round cookie cutter. Continue pressing the dough together, rolling it out, and cutting until you have used it all. Place cookies 1/2 inch apart on the prepared cookie sheets.
• Bake in the preheated oven until set but not browned, 7 to 10 minutes. Remove the cookies immediately to cool on a wire rack.
• Spread the underside of a cooled cookie with a teaspoon of dulce de leche, then sandwich together with another cookie until the caramel oozes out the sides. Roll the sides in the shredded coconut.

Steps:

• Combine first 7 ingredients until forming a smooth dough.
• roll the dough in 1/4 inch.
• cut in 2 inches diameter circles.
• bake them a 350 degrees for 15 minutes.
• do not brown them.
• let cool and spread dulce de leche.