What is an Alfajores cookie you ask? It is a light, crumbly South American sandwich cookie primarily made from cornstarch. Two cookies are filled with Dulche de Leche, the sides are rolled in coconut, and dusted with powdered sugar to finish them off.
Mixing Time and Speed: 6 to 8 minutes at speed varies
Quantity: about 2 1/2 dozen 1” cookies
Oven Temperature and cooking time: 350ºF for about 12 minutes
Measuring cups and spoons
Mixing bowl with a paddle attachment
2 parchment lined sheet pans
Dulche de Leche
Condensed Milk 1 can or 14oz.
Place the condensed milk in the top bowl of a double boiler.
Cook the milk for about 1 1/2 to 2 hours stirring periodically until it caramelizes to a golden brown color. Set aside until it cools to room temperature.
Corn Starch 1 cup
AP Flour 3/4 cup
Baking Powder 1 tsp.
Baking Soda 1/2 tsp.
Salt 1/4 tsp.
Unsalted Butter 1 stick (8 tbsp.)
Sugar 1/3 cup
Egg Yolks 2 large
Brandy 1 tbsp.
Vanilla Extract 1/2 tsp.
Powdered Sugar, for dusting
Add the dry ingredients to a bowl and mix to incorporate. Set aside.
In a mixing bowl fitted with a paddle, cream the butter and sugar for about 3 minutes until it is light and fluffy.
Add the egg yolks, brandy, and vanilla extract and mix until incorporated.
Scrape down the sides of the bowl and on low speed begin adding the dry mixture until it is all added and the dough forms a ball.
Turn the dough out onto a floured surface and shape it into a disk. Wrap it with plastic wrap and refrigerate it for at least 1 hour.
Remove the dough from the refrigerator and roll out to a 1/4-inch thickness.
With a 1 1/2-inch round cutter, cut and place the rounds on prpared sheet pans.
Bake them for about 12 minutes turning them after 6 minutes to insure even cooking.
Cool on wire racks.
Spread about a 1/2 teaspoon of filling on the underside of one cookie, top it with another cookie and squeeze lightly to force the filling out a little.Roll the sides in the coconut, dust the tops with powdered sugar and serve.
*Recipe adapted from CHOW.com