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Dulce de Leche Stuffed Cookies | Alfajores
Makes about 3 dozen, 2″ cookies (or 18 sandwiches)
Ingredients:
16 tablespoons unsalted butter (2 sticks), at room temperature
2/3 cup granulated sugar
1 large lemon, zested
2 cups cornstarch
1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
4 large egg yolks
2 Tbsp brandy
2 tsp vanilla extract
1 can Dulce de Leche (or make it yourself)
powdered sugar
Method:
To do this, cream together the butter, sugar and lemon zest in the bowl of a standing mixer.
In another bowl, whisk together the dry ingredients (cornstarch, flour, baking powder, baking soda, and salt).
Next, add the wet ingredients to the butter mixture, scraping the sides to incorporate well
NOTE: This should be FOUR egg yolks in the photo – I originally made half a recipe. Sorry!)
Beat in the cornstarch mixture to the butter mixture… little by little… until fully incorporated. A wet looking dough will form but it should not be sticky when you touch it. Shape into a disc and refrigerate about 30 minutes.
Next, preheat the oven to 350F. Roll out the dough and cut 2 inch circles a little thicker than 3/10 inch (a.k.a. a little over a 1/4″). I like to pop them in the freezer for 15 minutes to help them keep their shape. The fridge works, too.
Bake 12-14 minutes, or until puffed. For nice, soft cookies you won’t want them to brown. Remove them from oven and cool on a cookie rack. Dust with a snowfall of powdered sugar once completely cool.
Spread with the dulce de leche and enjoy like they do in Paraguay – with cafe con leche…
http://globaltableadventure.com/2012/09/13/recipe-...che-stuffed-cookies-alfajores/