Dairy-Free Alfajores de Maicena (Cornstarch Cookies)

Ingredients

• 2 cups Cornstarch
• 1 cup All-purpose flour
• 2 tsp Baking powder
• 0.5 tsp Baking soda
• 0.25 tsp Salt
• 0.75 cup Vegan butter
• 0.75 cup Sugar
• 3 large Eggs
• 1 tsp Vanilla extract
• 1 tsp Lemon zest
• 1 jar Dairy-free dulce de leche
• 0.5 cup Shredded coconut

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C. Line a baking sheet with parchment paper, ensuring it covers the entire surface.
2. 2In a large bowl, whisk together the 2 cups Cornstarch, 1 cup All-purpose flour, 2 tsp Baking powder, 0.5 tsp Baking soda, and 0.25 tsp Salt until they are well combined.
3. 3In a separate large bowl, use an electric mixer or whisk to beat together the 0.75 cup Vegan butter and 0.75 cup Sugar until the mixture is light and fluffy. Beat in the 3 large Eggs one at a time, mixing well after each addition. Then, stir in the 1 tsp Vanilla extract and 1 tsp Lemon zest.
4. 4Gradually add the dry ingredients mixture from the first bowl into the wet ingredients mixture, mixing until a smooth dough forms. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes to make it easier to handle.
5. 5On a clean, flat surface, roll out the chilled dough to a thickness of about 0.635 cm. Use a cookie cutter to cut out circles from the dough.
6. 6Carefully place the cut-out cookies onto the prepared baking sheet. Bake for 12 to 15 minutes in the preheated oven, or until the edges appear lightly golden. Let the cookies cool completely on the baking sheet to allow them to firm up.
7. 7Take half of the cooled cookies and spread a generous amount of the 1 jar Dairy-free dulce de leche onto the flat bottom of each. Place the remaining cookies on top to form sandwiches.
8. 8Roll the edges of each assembled alfajor in the 0.5 cup Shredded coconut until evenly coated.

Substitutions

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