by Heather Schmitt-Gonzalez / Tuesday, October 11, 2011
Alfajores ...to celebrate World Dulce de Leche Day & Cookie Month
|NOT the right kind of Dulce de Leche to use...|
6 Tbs. unsalted butter, room temp.
½ c. sugar
1 c. all-purpose flour
¾ c. cornstarch
1 tsp. baking powder
¼ tsp. fine sea salt
1 egg yolk
1 tsp. pure vanilla extract
dulce de leche, for filling
powdered sugar, for dusting (uummm, yeah...forgot this!)
Cream butter and sugar together until light and fluffy. Beat in egg and egg yolk, one at a time. Add vanilla and mix again. Sift the flour, cornstarch, baking powder, and salt into the bowl and beat again until everything comes together.
Turn dough out and quickly form it into a ball. Wrap in a double-layer of plastic wrap, and press into a disk. Refrigerate until firm, 2 hours or overnight.
Preheat oven to 325° F. Line sheet pans with parchment or a silpat. On a lightly floured surface, roll dough out to ¼" thickness. Use a 1½"-2" cutter (any type you like) to cut out cookies shapes and carefully transfer them to the prepared sheets, ~1" apart. Chill the sheets for 15-20 minutes, until dough is very firm. Bake for 8-10 minutes, until tops of cookies have just firmed and bottoms are starting to color slightly. Let cool before filling.
Drop, pipe, or spread as much dulce de leche into the center of half of the cookies, then top with the other half. Sift powdered sugar over the sandwiches (unless you forget) and serve.
|That's more like it!|
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.