Alfajores Hidden Surprise Cookies Food

DULCE DE LECHE COOKIE SANDWICHES (ALFAJOR)

Steps:

• Preheat your oven to 350 degrees F.
• In a food processor, combine flour, sugar, salt and butter. Pulse until dough comes together into a ball. If the dough is too sticky add a little more flour so that you can shape the soft dough into a ball. Wrap the dough ball in plastic wrap and refrigerate for 20 to 30 minutes.
• Sprinkle some flour onto your work surface and roll the dough 1/8-inch thick. Using a 2-inch round cookie cutter cut out the cookies and transfer to a parchment lined baking sheet. Bring the dough scraps together and gently press into a ball. Flour your work surface, re-roll 1/8-inch thick and cut out more rounds.
• Bake the cookies until they are golden and firm, about 15 to 20 minutes. Remove the cookies from the oven and let cool for 5 minutes before transferring them to a wire rack to cool completely, about 25 minutes.
• Place the dulce de leche in a small bowl and stir in the cinnamon, cloves, and nutmeg. Spread about 1 1/2 teaspoons of the dulce de leche on the flat side of a cookie and sandwich with the flat side of another cookie. Place the cookies on a platter, dust them with powdered sugar, and serve.

ALFAJORES

Steps:

• Make the dulce de leche: Bring a large pot of water to a boil, then carefully lower condensed milk cans on their sides into the water. Simmer for 3 hours 15 minutes, refilling with hot water as needed to keep cans submerged. Never let the water boil away, or the cans could burst. Using tongs, transfer cans to a rack to let cool completely before opening.
• In a small bowl, combine brandy, lemon zest and 1 teaspoon vanilla.
• In a large bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
• In the bowl of an electric mixer, beat sugar and butter until light and fluffy, about 3 minutes. Add yolks and beat to combine, then add brandy mixture and beat until just combined. Add flour mixture, and mix on low speed until the dough just comes together.
• Divide the dough in half and roll each piece into a log about 1 1/2 inches thick. Wrap in plastic and chill until firm, at least 2 hours.
• Heat oven to 350 degrees. Line 3 baking sheets with parchment paper. Remove dough from plastic wrap and slice into 1/8-inch-thick rounds. Place on prepared sheet pans, then bake until edges start to turn golden, about 7 minutes. Transfer each pan to a rack to cool completely.
• In a small bowl, combine dulce de leche with remaining 1 teaspoon vanilla and a large pinch of salt. Spoon the mixture into a plastic zipper bag and cut a corner off. (Or you could scoop it into a pastry bag if you prefer, or just use a spoon.)
• Flip half of the cookies upside down and pipe a thick layer of dulce de leche onto bottoms (or use a spoon to spoon the mixture on). Top with remaining cookies to sandwich the dulce de leche in the middle. Roll sides in coconut. Eat right away, or store in the refrigerator until serving.

ALFAJORES HIDDEN SURPRISE COOKIES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick cookie sheets).
• Make sugar cookie dough as directed on pouch. Roll dough into 36 (1-inch) balls; place on ungreased large cookie sheets about 2 inches apart. Flatten slightly with bottom of glass dipped in sugar.
• Bake 7 to 8 minutes or until light golden brown. Cool on cookie sheets 1 minute. Using 1 1/4-inch round cutter; cut the center out of 12 of the cookies and set aside for another use. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• Spread about 1 1/2 teaspoons dulce de leche on each of 12 uncut cookies. Top each with cookie with center cut out. Fill each hole of 11 of the cookies with 1 teaspoon hazelnut spread. Fill 12th cookie with colored sprinkles (that's the surprise cookie). Spread 1/2 teaspoon dulce de leche around top edge of each cookie to act as "glue," and top with remaining 12 cookies. Press together gently to squeeze dulce de leche out slightly.
• In small microwavable bowl, melt chocolate chips and shortening uncovered on High 1 minute, stirring until smooth. Dip half of each cookie into melted chocolate. Roll edges of other half of each cookie in toasted coconut, pressing slightly to allow it to stick. Place on sheet of waxed paper; refrigerate to set chocolate. If desired, place cookies in decorative bags to give as gifts.