Alfajores de Maicena (Cornstarch Sandwich Cookies)

Method

1. 1

   Cream the butter and sugar together until light and fluffy.

2. 2

   Beat in the egg yolks and lemon zest.

3. 3

   Fold in the cornstarch and flour just until a soft, tender dough comes together.

   💡 Overworking builds gluten and toughens the melt-in-the-mouth texture — stop as soon as it holds.

4. 4

   Wrap the dough and chill until firm, about 30 minutes.

5. 5

   Roll the dough out on a lightly floured surface and cut into rounds.

6. 6

   Bake at 170°C until just set and still pale, 10–12 minutes.

   💡 Color is failure here. They should look almost raw and shatter like frost.

7. 7

   Cool completely on the tray before filling — warm cookies melt the dulce de leche and slide apart.

8. 8

   Sandwich pairs generously with dulce de leche; roll the sticky seam in coconut.

9. 9

   Attempt to eat only one. Report your findings.