It’s almost 4th of July (2009 edition)! So what do I think of to celebrate? by making and eating Alfajores, yes. I decided to make a traditional Spanish / Latin American confection for the day that represents years of struggle for American independence. My mind works in mysterious ways.
My friend Jime turned me on to these. And they are mouth watering.
These cookies are basically two shortbread cookies sandwiched with Dulce de leche in between. Dulce de Leche is super easy to make. I did a previous post on it where I discussed the 3 methods used to make Dulce de leche. However, for the sake of easiness I used the no hole pot method this time…
Dulce de Leche
Remove the wrapper off of one ( or more ) can(s) of sweetened condensed milk and place in a large pot. Fill the pot with water until it is about 1 to 1 1/2 inches over the top of the can. Place the pot on the stove and bring to a boil. Once the water is boiling lower the heat and allow the can to simmer for 3 to 4 hours. The trick here, is to check the water every half hour or so to make sure that the water level stays above the can. If the top of the can is close to the water surface there is a chance the can could explode, or at least I’ve read online. So, just to be safe, add hot water to the pot every half hour to make sure the water level stays above the top of the can.
taken from Nooschi
– 3 & 1/2 cups of all purpose flour
– 1 & 1/2 cups of butter at room temperature
– 1 tsp. pure vanilla extract
– 1/4 tsp. salt
– 1 cup confectioner’s sugar
– 1/4 cup milk (optional)
1. Cream together the butter, sugar, and vanilla until smooth.
2. In a separate bowl, sift the flour and salt.
3. Slowly add the sifted flour and salt into the butter mixture, and mix on low speed.
4. If your mixture is too crumbly, add in the milk, and mix on low speed until a dough is formed.
5. Roll the dough into the shape of a flat disk, and cover it with plastic wrap. Refrigrate for 30-60 minutes.
6. Pre-heat the oven to 350 degrees F.
7. On a lightly floured surface, roll the dough to 1/8 – 1/4 inch thick, and cut the dough with a round 2 inch diameter cookie cutter.
8. Place the cookies on a baking sheet and refrigerate for 15 minutes. This will ensure your cookies keep their shape while baking.
9. Bake 15 – 20 minutes, or until the edges start to brown. Cool the cookies on a rack.
Assemble the Alfajor:
1. With a butter knife, spread the dulce de leche on a shortbread cookie.
2. Sandwich the dulce de leche by placing another shortbread cookie on top.
3. To garnish, sift confectioners sugar on top of the cookie until it is fully covered.
* To keep these cookies in place it’s a good idea to refrigerate them as they tend to slide as the Dulce de leche comes to room temperature. They are messier at room temperature, but that’s what makes them taste so good!