✨ Hago alfajores de maizena y dulce de leche ✨

Making alfajores with maizena (cornstarch) flour is a fantastic way to achieve that wonderfully soft and tender texture that sets these cookies apart. From my experience, the key is to handle the dough gently and avoid overmixing, which can make it tough. Using ingredients like butter and cornstarch balances the dough’s softness without it becoming too sugary or heavy. The filling of dulce de leche or cajeta adds a creamy, indulgent touch to the alfajores. I usually heat the dulce de leche slightly to soften it before spreading it between the cookies, making assembly easier and ensuring every bite is luscious. For anyone trying this recipe, I suggest chilling the dough for at least 30 minutes before rolling it out. This helps maintain the dough's shape and makes cutting out perfect circles simpler. Another tip is to dust your work surface with a little cornstarch to prevent sticking instead of regular flour, which can alter the texture. Alfajores are not only a delightful treat but also a wonderful way to bring a taste of Uruguayan culture into your kitchen. They pair excellently with a cup of coffee or tea and make thoughtful homemade gifts too. Experimenting with fillings like chocolate or fruit jams can add variety, but the classic dulce de leche remains unbeatable. Overall, making alfajores at home can be a fun and rewarding baking experience. With simple ingredients and a bit of care, you can create soft, melt-in-your-mouth cookies that everyone will love.