Alfajores de Maicena
Soft, melt-in-your-mouth cornstarch cookies sandwiched with dulce de leche. An iconic Argentine treat that looks impressive but requires just six ingredients and minimal technique.
- Total time
- 25 min
- Servings
- 12
- Calories
- 185
- Protein
- 1g
Ingredients
- ½ cup butter, softened
- ½ cup powdered sugar
- 1.5 cups cornstarch (maicena)
- ½ cup all-purpose flour
- ¾ cup dulce de leche
- ¼ teaspoon salt
Instructions
- 1
Set the oven to 350°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Place the softened butter and powdered sugar in a medium bowl, then use a hand mixer or wooden spoon to beat them together for 1 to 2 minutes until the mixture looks pale and fluffy.
- 3
Pour the cornstarch, flour, and salt into the butter mixture, then stir with a wooden spoon until you see no dry streaks of flour or cornstarch, about 1 minute.
- 4
Scoop the dough into 24 portions, each the size of a walnut, and place them 1 inch apart on an ungreased baking sheet.
- 5
Press the flat bottom of a glass or small measuring cup gently onto each dough ball until it is about 1/4-inch thick and roughly 1.5 inches wide.
- 6
Slide the baking sheet into the oven and bake for 10 to 12 minutes until the edges are pale golden and the centers are still soft.
- 7
Remove the baking sheet from the oven using oven mitts and set it on a heat-safe surface to cool for 5 minutes.
- 8
Flip half of the cooled cookies upside down and place them on a clean, dry surface with the flat side facing up.
- 9
Spread 1 tablespoon of dulce de leche onto the flat side of each flipped cookie, making sure to cover the entire surface in an even layer.
- 10
Press the flat side of the remaining cookies onto the dulce de leche to form a sandwich, pressing gently so they stick together without squishing the cookies.
Tools you’ll need
- oven
- medium mixing bowl
- hand mixer or wooden spoon
- baking sheet
- glass or small measuring cup
- oven mitts
- butter knife or small spoon
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