Alfajores (Latin American cookies)

In some Latin American countries, these cookies, called alfajores, are made with Pisco — brandy distilled from white Muscat grapes grown in Peru,..

Alfajores (Latin American cookies)
Alfajores (Latin American cookies)

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    stick (6 tablespoons) unsalted butter, softened

  • 1/3

    cup cornstarch

  • 3/4 to 1

    cup all-purpose flour

  • 1/4

    teaspoon baking powder

  • 1/8

    teaspoon salt

  • 1/4

    cup granulated sugar

  • 2

    large egg yolks

  • 1

    tablespoon Pisco or regular brandy

  • 1/4

    teaspoon vanilla

  • 1/4

    About 1/4 cup dulce de leche*

  • Confectioners sugar for dusting

Directions

Put oven rack in middle position and preheat oven to 350°F. Butter a large baking sheet. Whisk together cornstarch, 3/4 cup flour, baking powder, and salt in a small bowl. Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy, then beat in egg yolks, Pisco, and vanilla. Stir in flour mixture until combined, adding 1 to 2 tablespoons flour if dough is sticky. (Dough should be soft.) Form dough into a disk and roll out into an 11-inch round (1/8 inch thick) on a lightly floured surface with a lightly floured rolling pin. Cut out 32 rounds with 1 ½ inch cookie cutter (reroll scraps if necessary) and transfer to sheet, arranging rounds 1/2 inch apart. Bake until firm and pale golden around edges, 12 to 15 minutes. Transfer to a rack and cool 10 minutes. Sandwich cookies with about 1/2 teaspoon dulce de leche. Dust with confectioners sugar. Cooks' note: Cookies can be made, but not filled, 3 days ahead and cooled completely, then kept in an airtight container at room temperature

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