How I Make My Favorite Cornstarch Alfajores: First, in a big bowl, I beat 150 g of softened butter with 150 g of sugar until it gets creamy and pale. Then, I add 3 egg yolks, one at a time, and keep mixing. Once everything is well combined, I add the zest of 1 lemon and 3 tablespoons of aged rum (this is optional, but it adds a delicious flavor). I mix it all together. In a separate bowl, I sift together: 175 g of cornstarch 150 g of all-purpose flour 1 tablespoon of baking powder I slowly add the dry ingredients to the wet mix, using a spatula or wooden spoon to combine. I try not to knead it — just bring the dough together. If the dough feels too soft, I wrap it in plastic and chill it in the fridge for a bit. Once it’s ready, I roll it out with a rolling pin (about 5 mm thick), and use a round cutter to make the cookie tops. I place them on a greased or parchment-lined tray, and bake in a preheated oven at 180°C (350°F) for about 10 to 12 minutes. Don’t let them get golden — they should stay pale. After they cool completely, I make the alfajores by sandwiching them with dulce de leche in the middle. I usually use Vacalin, which is a super creamy Argentine brand, but you can use any thick, spreadable dulce de leche you have. To finish, I either roll the sides in shredded coconut or dust the tops with powdered sugar. Totally up to you! --- They turn out super soft and melt in your mouth. Absolute heaven 😍
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