Argentinian Alfajores Cookies Filled With Dulce De Leche Food

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.

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.

CORNSTARCH ALFAJORES WITH DULCE DE LECHE (ARGENTINA)

Steps:

• PREPARATION:.
• Beat 4 eggs for 5 minutes with a whisk and mix them with the powdered sugar, beating until creamy. Set aside.
• Sift together the cornstarch, the flour, and the baking powder.
• Pour out onto table top; in a well in the centre, place the butter at room temperature, the vanilla extract, the liquer and the egg and sugar cream.
• Work with your hands until firm.
• Roll with a rolling pin to a thinkness of 1 1/4 inch and cut into 1 1/2 inch discs with a cookie cutter. Place the discs on a greased and floured cookie sheet.
• Bake for 20 to 25 minutes at medium (350F), until golden. Remove and cool.
• To put together each alfajor, spread a 1/4-inch coat of dulce de leche over one disc, cover with another, paint the edge with a little more dulce de leche and roll it on the grated coconut so that it sticks to the edge.
• HOMEMADE DULCE DE LECHE:.
• Heat 8 tablespoons of sugar in a thick bottomed pot for 20 minutes at medium, until it reaches a caramel color.
• Add the milk and the remaining sugar and allow to reach a boiling point.
• Bring the heat to minimum, and simmer until it thickens, for about an hour.
• HOMEMADE DULCE DE LECHE - EASY VERSION.
• Boil an unopened can of condensed milk for two hours in a saucepan filled with water. When you open it, its contents should have a rich caramel color.