Alfajores de dulce de leche
One of the highlights of our stay in Buenos Aires was taking a cooking class where we made these delicious bite-sized cookies. The cookies can be baked ahead of time and assembled prior to serving.
Ingredients
- 2 sticks butter, at room temperature
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla
- 2 tsp lemon zest
- 2 Tbsp cognac or other brandy
- 2 cups cornstarch
- 1 1/2` cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 can dulce de leche
- 1 cup finely grated sweetened coconut
Instructions
- In a large mixing bowl, cream butter and sugar until fluffy. Add eggs, one at a time and beat to combine. Add vanilla. zest and cognac and mix to combine.
- In another large bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
- Add dry ingredients to wet, folding with a spoon after each addition. Cover and refrigerate dough for at least 3 hours
- When ready to bake, preheat oven to 350 degrees and line cookie sheets with parchment paper
- Roll dough onto a floured surface to a thickness of 1/4 inch and cut with a 1 1/2 inch round cookie cutter. Place cookie circles on prepared cookie sheets.
- Bake at 350 degrees for 5-8 minutes. Remove from oven and let cool on pan for 1-2 minutes before moving cookies to a wire rack to cool completely.
- Once cooled, cookies can be assembled, frozen or stored in an airtight container
- To assemble, spread dulce de leche onto the flat side one cookie and sandwich another cookie. Dulce de leche should spread outside of the cookies sandwich just a bit. Roll the sides of cookie in coconut and serve
Notes
- Highly recommend Norma Soued’s cooking class in Buenos Aires. She shares all of her recipes, including this one, to all of her students.http://argentinecookingclasses.com
- You can make homemade dulce de leche, but the canned caramel is fine. If you have access to a Latin grocery store, look for a tub of Repostero.