This is a very versatile recipe, as with this recipe you can make a wide variety of cookies, from alfajores with nuts, chocolate, or cookies filled with jam.
100 grams semisweet chocolate, melted in the microwave, for decoration
icing sugar, for decoration, as needed
Preparation
1h
0 mins
Low
Sift the flour, cornstarch, baking soda, and royal and set aside.
Preheat the oven to 180°C.
Prepare a tray with wax paper and a small ring to cut the cookies.
In the mixer, beat the butter with the sugar, add the egg yolks one by one and mix well.
Add the vanilla and lemon zest and mix everything perfectly.
Remove from the mixer and gradually add the flour mixture and integrate with your fingers until finishing the flour mixture. If necessary, add a little more flour until you have a smooth and soft dough.
Wrap in plastic wrap for 10 minutes in the refrigerator.
Place the dough on the table with a little flour to prevent sticking and roll out to about 1/2 cm thick and cut with small rings, a few can be cut from the center with a smaller ring so that the jam filling is visible when forming them.
Place on the tray not too close together.
Bake for 10 to 15 minutes or until lightly golden at the edges, remove and let cool.
Take a cookie and put the filling, dulce de leche or jam, take another cookie and place it on top of the dulce de leche filling, and those with a hole in the middle are the tops for the jams.
Some cookies with dulce de leche are carefully flattened, and around we place the nuts and sprinkle with powdered sugar.
The rest of the cookies with dulce de leche are dipped, with the help of a fork, in the melted chocolate and left to dry on wax paper.
The cookies with jam are sprinkled with powdered sugar or we make lines with melted chocolate as seen in the photo.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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