Argentine Cookies With Dulce De Leche Food

ALFAJORES ARGENTINEAN STYLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Whisk together the flour, cornstarch, baking soda, and baking powder; set aside.
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Beat in the vanilla rum, vanilla extract, lemon extract, and lemon zest with the last egg. Gently fold in the flour mixture with a spoon, making a crumbly dough. When the dough becomes cohesive enough, press it together into a ball with your hands. Wrap with plastic wrap and chill for 30 minutes to 1 hour.
• Roll out the dough, using as little flour as possible, about 1/4 inch thick. The dough will have an unusual consistency. Cut with a small round cookie cutter. Continue pressing the dough together, rolling it out, and cutting until you have used it all. Place cookies 1/2 inch apart on the prepared cookie sheets.
• Bake in the preheated oven until set but not browned, 7 to 10 minutes. Remove the cookies immediately to cool on a wire rack.
• Spread the underside of a cooled cookie with a teaspoon of dulce de leche, then sandwich together with another cookie until the caramel oozes out the sides. Roll the sides in the shredded coconut.

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.

MILHOJAS DE DULCE DE LECHE (ARGENTINA)

Steps:

• Unfold the puff pastry and slice into thirds, along the fold lines. Then slice each third in two so you have six rectangles. Repeat with the other piece of pastry.
• Put the rectangles on a wax-paper lined baking sheet, leaving about one inch between pieces.
• Bake in a pre-heated 350 degree oven for 12 to 14 minutes, or until pastry puffs up and turns a golden color. Remove and let cool.
• Cut the tops off of each piece of pastry, so the two halves are about equal in size. Make a pile of top halves and a pile of bottom halves.
• Start by spreading dulce de leche on one of the bottom halves. Then cover with a second bottom half, and spread that one with dulce de leche.
• Now top with one of the top halves. Repeat until you've used up all the bottom halves (you'll have several top halves left over).
• Dust with powdered sugar and serve.