In the last two weeks I've made alfajores, a delicate cookie with origins in Spain and Latin Ameria. The first recipe was from the book, The Art of Peruvian Cuisine. The basics were pretty basic; a simple dough with just flour, sugar and butter. They turned out nicely, but I was told that typical alfajores usually include corn starch to give them a more sable texture. So I did some more research, leading me to Pim Techamuanvivit's site Chez Pim. This delicate cookie is very easy to prepare. It's rich, but oh so worth it. Go easy, as they are addictive!