Best Argentinas Favorite Cookies Recipes

ALFAJORES ARGENTINEAN STYLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Whisk together the flour, cornstarch, baking soda, and baking powder; set aside.
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Beat in the vanilla rum, vanilla extract, lemon extract, and lemon zest with the last egg. Gently fold in the flour mixture with a spoon, making a crumbly dough. When the dough becomes cohesive enough, press it together into a ball with your hands. Wrap with plastic wrap and chill for 30 minutes to 1 hour.
• Roll out the dough, using as little flour as possible, about 1/4 inch thick. The dough will have an unusual consistency. Cut with a small round cookie cutter. Continue pressing the dough together, rolling it out, and cutting until you have used it all. Place cookies 1/2 inch apart on the prepared cookie sheets.
• Bake in the preheated oven until set but not browned, 7 to 10 minutes. Remove the cookies immediately to cool on a wire rack.
• Spread the underside of a cooled cookie with a teaspoon of dulce de leche, then sandwich together with another cookie until the caramel oozes out the sides. Roll the sides in the shredded coconut.

ARGENTINIAN ALFAJORES COOKIES FILLED WITH DULCE DE LECHE

Steps:

• In a large bowl, sift together the flour, cornstarch, baking powder, baking soda and kosher salt. Set aside
• In the bowl of an electric mixer, beat sugar and butter until light and fluffy, about 3 minutes.
• Add yolks and beat to combine.
• Add the vanilla extract, water and lemon zest beat until just combined.
• Add flour mixture, and mix on low speed until the dough just comes together.
• Wrap the dough in plastic and chill until firm, at least 2 hours.
• Heat oven 350 degrees. Line baking sheets with parchment paper.
• Remove dough from plastic wrap and place on a lightly floured surface, flour a rolling pin and roll out to about ¼ inch thick. Cut the dough with a 2 inch cookie cutter.
• Place cookies on prepared sheet pans about about 1 inch apart.
• Bake for about 9 minutes or until firm and edges are pale golden and the middle of the cookie is firm.
• Transfer baking pan to a rack and allow to cool completely before removing from baking sheet.
• Spread 1 tablespoon of dulce de leche onto the back of half the cookies. Place a second cookie on top and gently press to create a sandwich and repeat.
• Roll sides in coconut and dust generously with powdered sugar before serving.

ARGENTINA'S FAVORITE COOKIES

Steps:

• Blend nuts in blender until finely ground; set aside. Beat butter and sugar in large bowl with mixer until light and fluffy. Add nuts, eggs and lemon zest; mix well. Gradually add flour, kneading in with hands until well blended. Refrigerate 1 hour.
• Heat oven to 350°F. Roll out dough on lightly floured surface to 1/4-inch thickness. Cut into 72 rounds with 2-inch cookie cutter, rerolling scraps as necessary. Place, 2 inches apart, on baking sheets sprayed with cooking spray.
• Bake 15 min. or until lightly browned. Cool 3 min. on baking sheets. Remove to wire racks; cool completely.
• Cook caramels and milk in saucepan on medium heat 5 to 7 min. or until caramels are completely melted and mixture is well blended, stirring constantly. Spread onto half the cookies, using about 1 tsp. for each. Top each with second cookie to make sandwich. Roll sides in coconut. Let stand until caramel filling is firm.