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Alfajores (Cornstarch Cookies from Peru)

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

Original recipe source unknown

List of Ingredients

* 1¼ cup cornstarch
* 1/2 cup gf flour (like rice or sorghum)
* 2 teaspoons baking powder
* 3 tablespoon cf maragrine, at room temperature
* 1/4 cup confectioners sugar
* 2 egg yolks
* 3 - 4 drops of lemon,almond or peppermint flavoring - or to taste
* 1 - 2 tablespoons milk substitute (or strong juice concentrate), too use only if dough seems dry



Recipe

Sift cornstarch, flour and baking powder.

Whip margarine with sugar until creamy and fluffy.

Add egg yolks, one by one, while beating.

Add sifted ingredients and lemon flavoring.

Place mixture on a horizontal surface and knead with hands, forming a ball.

If mixture seems too dry, add milk.

Cover with a cloth and set aside for 20 minutes.

Flour the surface generously and roll dough approximately 1/8 inches (3 mm) thick.

Cut circles (2 ½ inches / 5 cm).

Transfer them to a greased and floured cookie sheet.

Bake in preheated oven 350° F (175° C) for 30 minutes or until edges begin to color.

Remove from oven. Allow to cool.

Yields: 20 alfajores

BL's Note: Traditionally these cookies would be spread with manjarblanco (South American boiled caramel made from milk), then covered with another cookie. I have not been able to replicate the manjarblanco to my satisfaction, so spread these with a fruit jam or your favorite buttercream frosting. Or if you are Karen (wink wink), dip in melted chocolate.