Title

Alfajores

Subject

butter

margarine

sugar

egg

egg yolks

vanilla extract

lemon rind

cornstarch

flour

baking powder

brandy

dulce de leche

coconut

Description

ALFAJORES

2/3 cup butter or margarine
1 cup sugar
1 egg
2 egg yolks
1 teaspoon vanilla extract
2 teaspoons grated lemon rind
2 cups cornstarch (yes, cups)
1/2 cup flour
1 teaspoon baking powder
1 tablespoon brandy

Cream butter, add sugar and continue creaming. Add
the egg and egg yolks, beating until light and frothy. Add
the vanilla and rind. Sift the cornstarch, flour and baking
powder and add to butter mixture, mixing well. Add
brandy. Blend until dough is smooth.

Chill dough in refrigerator for a few hours, or until
firm enough to roll out. Preheat oven to 325 degrees. Roll
dough 1/2-inch thick on a floured surface. Cut into rounds
with a 1 3/4-inch floured cookie cutter. Place on buttered
baking sheet. Bake at 325 degrees for 15 to 20 minutes,
or until very lightly browned. Set aside to cool. Fill each
pair of cookies with Dulce de Leche. Roll edges in coco-
nut. Yield: 24 filled cookies.

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# Alfajores

*Yields 24 filled cookies*

## Ingredients

- 2/3 cup butter or margarine
- 1 cup sugar
- 1 egg
- 2 egg yolks
- 1 tsp vanilla extract
- 2 tsp grated lemon rind
- 2 cups cornstarch (yes, cups)
- 1/2 cup flour
- 1 tsp baking powder
- 1 Tbsp brandy

**For filling and finishing:**
- Dulce de Leche (amount as needed)
- Shredded coconut (amount as needed)

## Instructions

1. Cream butter, add sugar and continue creaming.
2. Add the egg and egg yolks, beating until light and frothy.
3. Add the vanilla and lemon rind.
4. Sift the cornstarch, flour, and baking powder together, then add to butter mixture, mixing well.
5. Add brandy. Blend until dough is smooth.
6. Chill dough in refrigerator for a few hours, or until firm enough to roll out.
7. Preheat oven to 325°F.
8. Roll dough 1/2-inch thick on a floured surface.
9. Cut into rounds with a 1 3/4-inch floured cookie cutter.
10. Place on a buttered baking sheet.
11. Bake at 325°F for 15 to 20 minutes, or until very lightly browned.
12. Set aside to cool completely.
13. Fill each pair of cookies with Dulce de Leche.
14. Roll the edges in shredded coconut.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1960s

Rights

Personal/Family

Format

Typed recipe card

Identifier

RCA0006-20260609-0306

Coverage

Oregon, US