Alfajores

Nothing says South America like Alfajores (al-fa-ho-res).  I don’t know if I found love or love found me when I first saw this half cookie/half confection in Buenos Aires.  Dulce de leche sandwiched between two delicate shortbread cookies and coated in chocolate …swoon!  We made these utterly amazing and ridiculously easy cookies on Sunday night!   We decided to forgo the chocolate coating and opted for sprinkling them generously with powdered sugar.   Enjoy one, two or…..the whole batch with a cup of strong coffee or hot tea or your favorite ice cream!  Is your mouth watering yet?

Alfajores

Adapted from www.about.com

Makes 18 cookies

1 cup cornstarch

¾ cup all-purpose plain flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

4 ounces unsalted butter, at room temperature

1/3 cup sugar

2 large egg yolks

1 tablespoon brandy

½ teaspoon vanilla extract

1 cup Dulce de Leche, at room temperature

Powdered sugar, for dusting

Sift the cornstarch, flour, baking powder, baking soda and salt in a medium bowl. Set aside.

In a large mixing bowl cream the butter and sugar together until light and fluffy. Add the egg yolks, brandy and vanilla extract and beat until they are incorporated.

Reduce the mixer speed to low and add the flour mixture in 3 batches, allowing each batch to become incorporated before adding the next.

Form the dough into a disc without handling it too much. Wrap with plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 350°F. Line two baking sheets with parchment and set aside.

Sprinkle the pastry board and rolling pin with powdered sugar.  Working with one half of the dough (keep the other half in the refrigerator) roll out the dough to a thickness of ¼ inch.  Cut out 18 2-inch rounds using a round or fluted cookie cutter.  Carefully place the rounds ½ inch apart on the prepared cookie sheets.  Place the unbaked cookies in the refrigerator for about 5 minutes to firm up slightly before baking.

Bake for 10 minutes or until they are pale golden on the bottom.  Remove from the oven and cool for 5 minutes. Then remove the cookies to wire racks and cool completely.

Repeat rolling, cutting, baking with second half of chilled dough.

Spread about 2 teaspoons of Dulce de Leche on the flat half of a cookie and cover it with the flat half of another cookie to form a sandwich. Repeat with the remaining cookies. Dust the finished cookies generously with powdered sugar.

Tip: If the dough gets too soft while rolling, put it in the refrigerator for 5 minutes to firm up.