I have been wanting to make my own alfajores (a delicious South American cookie) since my visit to Patagonia
Restaurant in Florida last year. This homemade version turned out
great! They were a bit messy, but that is part of the fun. The lighter
cookie makes up for the sweetness of the dulce de leche filling. I will
be making these again.
Ingredients
2 3/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1/4 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 1/2 teaspoons vanilla extract
1/2 of a 14 ounce can of dulce de leche
Instructions
In a large bowl, whisk together the flour, baking powder, and salt. Using an electric mixer, beat the butter with the granulated and brown sugars. Beat in the egg and the vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated. Shape the dough into a ball and roll to 1/4 inch thick. Chill until firm (about 30 minutes).
Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Cut out small circles with a cookie or biscuit cutter. Place on the prepared sheets. Re-roll and cut out the scraps. Bake until the cookies are lightly golden brown around the edges, 8 to 10 minutes. Let cool on the sheets for 5 minutes before transferring to wire racks to cool completely.
Once they are completely cooled, spoon 1/2 tablespoon of dulce de leche onto half of the cookies. Use the remaining cookies to form sandwiches.
Yields 3 dozen.
2 3/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1/4 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 1/2 teaspoons vanilla extract
1/2 of a 14 ounce can of dulce de leche
Instructions
In a large bowl, whisk together the flour, baking powder, and salt. Using an electric mixer, beat the butter with the granulated and brown sugars. Beat in the egg and the vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated. Shape the dough into a ball and roll to 1/4 inch thick. Chill until firm (about 30 minutes).
Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Cut out small circles with a cookie or biscuit cutter. Place on the prepared sheets. Re-roll and cut out the scraps. Bake until the cookies are lightly golden brown around the edges, 8 to 10 minutes. Let cool on the sheets for 5 minutes before transferring to wire racks to cool completely.
Once they are completely cooled, spoon 1/2 tablespoon of dulce de leche onto half of the cookies. Use the remaining cookies to form sandwiches.
Yields 3 dozen.
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