Melt in your mouth cornstarch cookies.
- 225 grams unsalted butter at room temperature
- 1 cup powdered sugar
- 4 egg yolks at room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cup cornstarch
- 1 1/2 cup flour without baking powder
- Powdered sugar for dusting
- chopped walnuts or ground nuts or coconut to decorate the edge, optional
- Dulce de Leche, I used the Nestle can, available in Latin supermarkets
- In a large bowl, beat the butter with the sugar, until creamy, about 3 minutes. Add the egg yolks one at a time, fully beating in, about 2 minutes. Add vanilla and mix well.
- Add all the flour and cornstarch and mix until crumbs are formed, then use your hands to form a soft dough. Wrap in plastic film and let stand in refrigerator for 30 minutes minimum, or leave it overnight.
- Preheat oven to 350F or 180C.
- Divide dough into 2, roll until it is 1/2 cm. thick, don’t roll them thin because they are very fragile. Cut circles (I used one of 2cm in diameter) and bake on a baking sheet cover with parchment Silpat in a preheated oven at 180C or 350F for 13-15 minutes until they are lightly browned underneath, you can put them fairly close together since they almost do not grow.
- Cool completely on the baking sheet.
- Fill with the Dulce de Leche. Optional around the edges too and roll in the ground walnuts.
- Finally dust with powdered sugar, through a sieve.
- Let stand 2 hours before serving, or you can fill them the day before. They last well three days in a locked box on the counter.
Keywords: cornstarch alfajores