AuthorBiteSizedKung ang France may Macarons, tayo naman may Alfajores!
In a bowl combine the flour, cornstarch, salt and baking powder, whisk then set aside.
Cream the butter and sugar in a bowl using a hand mixer at medium speed for about 2-3 minutes until light and fluffy.
Add the egg yolks and vanilla extract until well combined. Afterward, mix in the dry ingredients. Do not forget to scrape the bowl down so everything comes together.
Transfer the dough onto a piece of plastic wrap and flatten it into a disk about 1/4 inch. Wrap well and chill for about an hour.
Dust the working surface with flour. Roll and cut the dough about 1/4 inch. Cut the dough using a circle cookie cutter then transfer it to a baking sheet with parchment paper. Bake in a preheated 180°C oven for about eight minutes. Allow to cool before handling again.
Once cool, pipe the coco jam onto the back of the cookie and sandwich to the bottom of another cookie and roll in shredded coconut/ desiccated coconut, and repeat with all the cookies
Ingredients
Directions
In a bowl combine the flour, cornstarch, salt and baking powder, whisk then set aside.
Cream the butter and sugar in a bowl using a hand mixer at medium speed for about 2-3 minutes until light and fluffy.
Add the egg yolks and vanilla extract until well combined. Afterward, mix in the dry ingredients. Do not forget to scrape the bowl down so everything comes together.
Transfer the dough onto a piece of plastic wrap and flatten it into a disk about 1/4 inch. Wrap well and chill for about an hour.
Dust the working surface with flour. Roll and cut the dough about 1/4 inch. Cut the dough using a circle cookie cutter then transfer it to a baking sheet with parchment paper. Bake in a preheated 180°C oven for about eight minutes. Allow to cool before handling again.
Once cool, pipe the coco jam onto the back of the cookie and sandwich to the bottom of another cookie and roll in shredded coconut/ desiccated coconut, and repeat with all the cookies
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