Alfajores An Argentinean Dulce De Leche Sandwich Cookie Food

ARGENTINIAN ALFAJORES COOKIES FILLED WITH DULCE DE LECHE

Steps:

• In a large bowl, sift together the flour, cornstarch, baking powder, baking soda and kosher salt. Set aside
• In the bowl of an electric mixer, beat sugar and butter until light and fluffy, about 3 minutes.
• Add yolks and beat to combine.
• Add the vanilla extract, water and lemon zest beat until just combined.
• Add flour mixture, and mix on low speed until the dough just comes together.
• Wrap the dough in plastic and chill until firm, at least 2 hours.
• Heat oven 350 degrees. Line baking sheets with parchment paper.
• Remove dough from plastic wrap and place on a lightly floured surface, flour a rolling pin and roll out to about ¼ inch thick. Cut the dough with a 2 inch cookie cutter.
• Place cookies on prepared sheet pans about about 1 inch apart.
• Bake for about 9 minutes or until firm and edges are pale golden and the middle of the cookie is firm.
• Transfer baking pan to a rack and allow to cool completely before removing from baking sheet.
• Spread 1 tablespoon of dulce de leche onto the back of half the cookies. Place a second cookie on top and gently press to create a sandwich and repeat.
• Roll sides in coconut and dust generously with powdered sugar before serving.

ALFAJORES (AN ARGENTINEAN DULCE DE LECHE SANDWICH COOKIE)

Steps:

• Cream butter for a minute, add sugar and beat until fluffy.
• Add egg and egg yolks, one at a time, beating well. Beat in vanilla and lemon rind.
• In a separate bowl, sift together cornstarch, flour, baking powder and salt. Add to mixture and mix well.
• Drop batter by small spoonfuls onto well buttered baking sheet. Try to keep your cookie size uniform as it will make building sandwiches easier.
• Bake at 350 degrees for 15 minutes. Remove immediately.
• Sandwich the cookies together with (dulce de leche) sweet milk dessert.

ALFAJORES (DULCE DE LECHE SANDWICH COOKIES)

Steps:

• Mix flour, confectioners' sugar, cornstarch, and salt together in a bowl. Place butter in a separate bowl and use an electric mixer to beat until soft and fluffy. Add white sugar and vanilla and mix well.
• Add flour mixture to the bowl with the butter mixture in 3 stages; mix until just blended. Divide dough in half and roll each half into a log. Refrigerate dough logs until firm, about 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Slice dough logs into 1/4-inch cookies and place on a baking sheet.
• Bake in the preheated oven until just starting to turn golden around the edges, 8 to 10 minutes.
• Allow cookies to cool on the pan for 1 minute. Transfer to wire racks to cool completely, about 30 minutes more.
• Use a knife to apply a generous amount of dulce de leche on one cookie. Sandwich another cookie on top and place on a serving tray. Repeat with remaining cookies and dulce de leche. Lightly dust finished cookies with confectioners' sugar.