ALFAJORES (DULCE DE LECHE SANDWICH COOKIES)
Steps:
- Mix flour, confectioners' sugar, cornstarch, and salt together in a bowl. Place butter in a separate bowl and use an electric mixer to beat until soft and fluffy. Add white sugar and vanilla and mix well.
- Add flour mixture to the bowl with the butter mixture in 3 stages; mix until just blended. Divide dough in half and roll each half into a log. Refrigerate dough logs until firm, about 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Slice dough logs into 1/4-inch cookies and place on a baking sheet.
- Bake in the preheated oven until just starting to turn golden around the edges, 8 to 10 minutes.
- Allow cookies to cool on the pan for 1 minute. Transfer to wire racks to cool completely, about 30 minutes more.
- Use a knife to apply a generous amount of dulce de leche on one cookie. Sandwich another cookie on top and place on a serving tray. Repeat with remaining cookies and dulce de leche. Lightly dust finished cookies with confectioners' sugar.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 23.2 g, Cholesterol 22 mg, Fat 8.4 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 4.9 g, Sodium 105.8 mg, Sugar 12 g
ALFAJORES (AN ARGENTINEAN DULCE DE LECHE SANDWICH COOKIE)
Found these while playing on the Internet and decided to give them a try soon. For the dulce de leche, you can either make your own (many good recipes on this site) or find it in a local market that has a good selection of Latin American products.
Provided by justcallmetoni
Categories Drop Cookies
Time 45m
Yield 40 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter for a minute, add sugar and beat until fluffy.
- Add egg and egg yolks, one at a time, beating well. Beat in vanilla and lemon rind.
- In a separate bowl, sift together cornstarch, flour, baking powder and salt. Add to mixture and mix well.
- Drop batter by small spoonfuls onto well buttered baking sheet. Try to keep your cookie size uniform as it will make building sandwiches easier.
- Bake at 350 degrees for 15 minutes. Remove immediately.
- Sandwich the cookies together with (dulce de leche) sweet milk dessert.
Nutrition Facts : Calories 68.3, Fat 2.6, SaturatedFat 1.6, Cholesterol 19.1, Sodium 46.5, Carbohydrate 10.7, Fiber 0.1, Sugar 5, Protein 0.5
ALFAJORES DE DULCE DE LECHE
We use caramelized, sweetened condensed milk in our Easy Dulce de Leche, to provide a robust, sweet filling for a light biscuit.
Provided by Martha Stewart
Categories Food & Cooking
Dessert & Treats Recipes
Cookie Recipes
Yield Makes 16
Number Of Ingredients 6
Steps:
- Line a baking sheet with parchment or a nonstick baking mat (such as Silpat).
- Sift together flour and confectioners' sugar. In a food processor, pulse together flour mixture and butter until the mixture resembles coarse meal, about 20 seconds. With machine running, pour in the water in a slow steam and process just until the dough comes together, about 20 seconds. Form the dough into 2 flattened disks and wrap well in plastic. Refrigerate 1 hour.
- Preheat oven to 350 degrees. On a well-floured work surface, roll out 1 disk of dough to a scant 1/4-inch thickness. Using a 1 3/4-inch round cookie cutter, cut out rounds from dough and transfer to prepared baking sheet. Repeat with other disk of dough. Gather up the scraps from both batches, and reroll and cut. Sprinkle half the rounds with sanding sugar. Bake until golden brown, about 15 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely.
- About 30 minutes before serving, spread 1 to 2 teaspoons of the cold dulce de leche on bottom of unsugared cookies. Place sugared cookies on top to make sandwiches. Serve immediately. Unfilled cookies can be stored in an airtight container at room temperature up to 3 days. Remaining dulce de leche can be stored, covered, in the refrigerator as well.
ALFAJORES (DULCE DE LECHE SANDWICH CRèME COOKIES)
Prize-Winning Recipe 2007! Take a delicious taste adventure with a traditional cookie of South America. Two cookies made with a time-saving cookie mix are sandwiched with dulce de leche and sprinkled with powdered sugar.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Line cookie sheets with parchment paper.
- In large bowl, stir cookie mix, 1/2 cup of the coconut, the pecans, butter and egg until stiff dough forms.
- On floured surface, roll half of dough to 1/4-inch thickness. Cut with 2-inch round or fluted cookie cutter. Place 2 inches apart on cookie sheets. Repeat with remaining half of dough.
- Bake 7 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheets. Cool completely.
- To make each sandwich cookie, spread about 2 teaspoons dulce de leche on bottom of 1 cookie. Top with second cookie, bottom side down; gently press cookies together so some of filling seeps out around edges. Roll edges in remaining 1/2 cup coconut. Place cookies on cooling rack.
- Sprinkle tops of sandwich cookies with powdered sugar. Store between sheets of waxed paper in tightly covered container.
Nutrition Facts : Calories 190, Carbohydrate 28 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Sandwich Cookie, Sodium 95 mg, Sugar 19 g, TransFat 1 g
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Alfajores dulce de leche sandwich crème cookies recipes are a popular dessert in South America, particularly Argentina and Peru. They consist of two delicate cookies sandwiched between a layer of rich, creamy dulce de leche. Alfajores can be made with a variety of flours, and some recipes incorporate cornstarch for a crumbly texture.
History of Alfajores
The first recorded instances of alfajores can be found in the Middle East and Mediterranean regions, where they were likely brought by the Moors during the Islamic conquests of Spain. The word "alfajor" comes from the Arabic "al-hasú," which roughly translates to "stuffed."
When the Spanish conquistadors arrived in South America, they brought versions of the pastry with them. These versions typically consisted of two round cookies made of wheat flour and filled with a sweet, nutty filling. Over time, the recipe evolved to include dulce de leche as the filling, which became wildly popular in Argentina and Peru.
Ingredients
The exact ingredients for alfajores dulce de leche sandwich crème cookies recipes can vary based on the region and personal preference. However, some common ingredients include:
- Flour
- Cornstarch
- Sugar
- Egg yolks
- Butter
- Salt
- Dulce de leche
- Powdered sugar (optional)
Preparation
Alfajores dulce de leche sandwich crème cookies recipes typically involve five main steps:
1. Making the Dough
To make the dough, the butter and sugar are creamed together in a mixer until light and fluffy. The egg yolks are then added one at a time, followed by the flour, cornstarch, and salt. The dough is then chilled in the refrigerator for at least 30 minutes.
2. Rolling and Cutting the Dough
Once the dough is chilled, it is rolled out to approximately 1/4 inch thickness. The dough is then cut into circles using a cookie cutter or a glass with a diameter of approximately 2 inches.
3. Baking the Cookies
The cookies are then placed on a baking sheet lined with parchment paper and baked in a preheated oven at 350 degrees Fahrenheit for approximately 10 minutes, or until the edges are just starting to turn golden brown.
4. Filling the Cookies
Once the cookies have cooled, dulce de leche is spread onto the bottom side of one cookie, and another cookie is placed on top to create a sandwich. Some recipes call for the edges of the cookie to be rolled in powdered sugar for added sweetness and texture.
5. Serving
Alfajores dulce de leche sandwich crème cookies are typically served at room temperature in a decorative box or tin. They pair well with coffee or tea, and are often enjoyed as an afternoon snack or after-dinner dessert.
Conclusion
Alfajores dulce de leche sandwich crème cookies are a delectable treat that have been enjoyed for centuries in various regions of the world. Their origin story and preparation may vary, but they all share a common thread of being a sweet, crumbly pastry with a rich, creamy filling. Whether you're sampling them in South America or making them in your own kitchen, alfajores are a dessert worth savoring.
Alfajores Dulce de Leche Sandwich Crème Cookies are traditional sweet treats from Argentina that have garnered a worldwide following for their irresistible taste and texture. Whether you are a seasoned baker or a beginner, making Alfajores can be a fun activity that turns out to be quite rewarding. The key to success is to use good quality ingredients and follow certain tips and techniques so that your cookies turn out to be perfectly soft, crumbly and delicious.
In this article, we will be sharing valuable tips that will help you make the perfect Alfajores Dulce de Leche Sandwich Crème Cookies. These tips cover everything from choosing the right ingredients, to mixing the dough, rolling it out, assembling the cookies and storing them properly. So, let's get started!
Tip 1: Choose the right flour
The first and foremost ingredient in Alfajores is the flour. It is important to choose the right type of flour that will give your cookies the perfect texture. Alfajores are traditionally made with a blend of three parts cornstarch and one part all-purpose flour. Cornstarch makes the cookies tender and crumbly, while all-purpose flour provides structure and stability. You can use a gluten-free flour mix if you want to avoid wheat flour.
Tip 2: Use good quality butter
Butter is another important ingredient in making Alfajores. Using good quality butter with a high fat content (around 80%) will ensure that your cookies are soft and crumbly. Avoid using margarine or low-fat butter, as these substitutes contain water and additives that can affect the texture and flavor of the cookies.
Tip 3: Chill the dough
Chilling the dough before rolling it out is a crucial step in making Alfajores. The dough needs to rest in the refrigerator for at least an hour before it can be rolled out and cut into circles. This will ensure that the dough is firm enough to hold its shape and prevent it from spreading too much during baking. Moreover, when you bake the cookies, the cold dough will melt gently and give you a more tender and crumbly texture.
Tip 4: Avoid overmixing the dough
When mixing the dough, try to avoid overmixing it. This can result in tough cookies that are difficult to cut and assemble. Mix the ingredients until they are just combined and stop as soon as you have a smooth and homogeneous dough. Overhandling the dough causes gluten development, which can create a bread-like texture in your cookies.
Tip 5: Roll out the dough evenly
When rolling out the dough, it is important to do it evenly so that all the cookies are the same thickness. Use a rolling pin to roll out the dough, and use your hands to shape it into a circle. Try to avoid using too much flour, as this can toughen the dough. Roll out the dough between two sheets of parchment or wax paper, which will prevent it from sticking to the work surface or the rolling pin. You can use a cookie cutter or a glass to cut out the circles.
Tip 6: Bake the cookies at low temperature
Alfajores are delicate cookies that require a gentle baking process. Preheat your oven to 325°F and bake the cookies for 12-15 minutes, or until they are pale golden in color. Overbaking can cause the cookies to become hard and crumbly, while underbaking can result in an undercooked and doughy center. Keep an eye on the cookies as they bake and rotate the baking sheet halfway through baking, so that they bake evenly.
Tip 7: Let the cookies cool completely
Once the cookies are baked, let them cool completely on a wire rack before assembling them. This will ensure that they are firm enough to handle and won't break or fall apart when you sandwich them with the dulce de leche.
Tip 8: Use good quality dulce de leche
Dulce de Leche is the star ingredient in Alfajores. It is a sweet and creamy caramel spread that is made by simmering sweetened condensed milk for several hours until it thickens and turns into a rich golden color. You can make dulce de leche at home or buy it from a store. Make sure you use good quality dulce de leche that is smooth, creamy and not too thick. A good dulce de leche should be spreadable but not too runny or too thick.
Tip 9: Sandwich the cookies gently
To assemble the Alfajores, take a cookie and spread a generous layer of dulce de leche on it. Top it with another cookie and press gently so that the filling spreads evenly between the two cookies. Repeat with the remaining cookies. Don't press too hard or the cookies might break or lose their shape.
Tip 10: Store the cookies properly
Once the Alfajores are assembled, store them in an airtight container at room temperature for up to two weeks. You can also freeze the cookies for up to three months. To freeze, place the cookies in a single layer on a baking sheet and freeze them for an hour. Then, transfer them to an airtight container or a freezer bag and store them in the freezer. Let them thaw at room temperature for a few minutes before serving.
Conclusion:
Making Alfajores Dulce de Leche Sandwich Crème Cookies can be a rewarding and enjoyable activity. By following these valuable tips, you will be able to make perfect Alfajores that are soft, crumbly and delicious. So, choose the right ingredients, chill the dough, roll it out evenly, bake at low temperature, use good quality dulce de leche, sandwich the cookies gently and store them properly. With these tips in mind, you can impress your family and friends with your homemade Alfajores.
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