Ho, ho, ho. Fa lah lah. It’s the season for all things sugar. Despite this being a crazy weekend celebrating Goose’s eighth, yes eighth, birthday with both a friend and family party; I have a cookie recipe for you.
Alfajores. Alfawhat? This cookie hails from South America. A tender cookie made mainly with cornstarch and filled with Dulce De Leche. This is a must make and a share with everyone I know kinda cookie. I hope you love them as much as my skinny jeans are telling me I loved them!
recipe slightly adapted from Fix Feast Flair
makes about 15 cookies
1 cup cornstarch
3/4 cup unbleached, all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
8 tablespoons or 1 stick of unsalted butter, at room temperature
1/3 cup sugar
2 large egg yolks
1 tablespoon Cointreau
1 teaspoon vanilla extract
1 cup of homemade or store bought Dulce de Leche, at room temperature
powdered sugar for dusting
sprinkles for decorating
piping bag and small tip
2 inch round cookie cutter
In a medium bowl whisk together cornstarch, flour, baking powder, baking soda and salt. Set aside.
Using a stand mixer with a paddle attachment, beat sugar and butter until light and fluffy, about 5 minutes. Be sure to scrape down the bowl once or twice.
Next add egg yolks, Cointreau and vanilla extract. Beat on medium-low speed. Scrap down the sides of the bowl. With the speed on low, slowly add dry ingredients. Mix until just incorporated.
Scrape out all the dough and place on a piece of plastic wrap. Shape into a disk and cover with plastic wrap. Refrigerate for at least an hour or until firm.
When ready to bake, pre-heat your oven to 350F. Line two baking sheets with parchment paper and set aside. Remove dough from fridge and place on a lightly floured surface. Roll out the dough to 1/4 inch thickness. No worries if the dough splits, just piece it back together. Using a 2 inch round cookie cutter stamp out 30 cookies. It is just fine to re-roll the dough until you have 30 cookie rounds.
Place the cookies on prepared baking sheet and chill for 20 minutes. This will help them keep their shape. Transfer to pre-heated oven and bake for about 14 minutes, rotating the pan halfway through baking time. Cool cookies completely on a wire rack.
Spread or pipe a generous spoonful of Dulce de Leche on 15 cookies, then place the other 15 cookies on top and gently press together to form a sandwich. Pipe or spread a bit of Dulce de Leche on the outside of each sandwich cookie and roll in sprinkles. Dust with powdered sugar, if desired.
Cookies will last store in an air-tight container at room temperature for several days. Enjoy!
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