Alfajores (South American Sandwich Cookie)

By brendaz

Filled with smooth Dulce de Leche, this cookie is not too sweet but is a delicate, crumbly, melt-in-your-mouth cookie. I adapted this recipe from the Canadian Living Magazine. You can also use a regular shortbread dough for this cookie and it is just as tasty.

Ingredients

• 3/4 cup flour
• 1 cup cornstarch
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter
• 1/3 cup sugar
• 2 large egg yolks
• 1 Tablespoon brandy
• 1/2 tsp. vanilla
• 2 tsp. finely grated lemon zest
• 1 cup Dulce de Leche (room temperature)
• 1/2 cup finely shredded, unsweetened coconut
• Powdered sugar for dusting

Details

Servings 14
Preparation time 45mins
Cooking time 60mins
Adapted from foodandfact.com

Preparation

Step 1

For step-by-step instruction with photos, please visit my blog at www.foodandfact.com.

Dulce de Leche:

You can buy the Dulce de Leche at your local supermarket, or you can easily make it from scratch the day before. To do this, simply place an unopened can of sweetened condensed milk (I use Eagle Brand)into a pot and add enough water to cover the can by at least one inch. Bring the water to a boil, cover the pot and reduce the heat just enough to keep a low boil going. Cook like this for 3 hours, checking occasionally to make sure the can is covered in water. Let the can cool overnight on the counter. You will have a beautiful Dulce de Leche in the morning!

Cookies:

Sift together the flour, cornstarch, baking powder, baking soda and salt. Set aside. Cream the butter and sugar until fluffy. Add the egg yolks, vanilla and brandy and beat for 1 minute. Slowly stir in the flour mixture until just incorporated, do not over-mix. Gather the dough together and place on plastic wrap and let it sit for a few minutes. The dough will be quite soft. On a floured surface, gently roll it with a floured rolling pin to about 1/4" thickness and cut into 2" rounds. Place on a parchment-lined cookie sheet and refrigerate for a few minutes before baking. (The original recipe said to refrigerate the dough for an hour before rolling, but I found the dough too cold and difficult handle).

Bake at 350 degrees for about 12 minutes; the edges should be just beginning to brown but the tops will be pale.

Cool the cookies on a rack. When completely cool, place a couple of teaspoons of Dulce de Leche on the flat side of the cookie. Top with another cookie (flat side down). Using your fingertip, gently spread a little of the sauce around the edge of the cookie and roll the edge in coconut. Dust the tops with powdered sugar. Enjoy!