Alfajores Cookie


Alfajores Cookies

Alfajores Cookies

It is that time of year. Cookie baking time. There are the cookies we just have to make. Family favorites, traditional must haves. I get that. I have a list of cookies I bake every year. But, to keep it interesting, I like to add some new cookies to the list.

If you are looking for a new cookie you might want to try Alfojores. Made with cornstarch as a primary ingredient, they are very crispy and light. Sandwiched together with dulce de leche, they make a wonderful dessert.  These cookies are popular in a number of South American countries and Spain, although the origin might be from the Middle East.

Alfajores Cookies

1/2 cup butter

1 cup sugar

1 egg

2 egg yolks

1 tsp. vanilla

2 tsp. lemon rind, grated

1 1/2 cup cornstarch

1/2 cup flour

1 tsp. baking powder

1/4 tsp. salt

Cream butter; add sugar and beat until fluffy. Add egg and egg yolks, one at a time, beating well. Beat in vanilla and lemon rind. Sift together cornstarch, flour, baking powder and salt. Add to mixture and mix well. Drop batter by small spoonfuls onto well-buttered baking sheet. Bake at 350 degrees for 15 minutes. Remove immediately. Sandwich the cookies together with (dulce de leche) sweet milk dessert. Makes 40 cookies.

Dulce de Leche (Milk Jam)

This is the easiest way to make Dulce de Leche…the taste is pretty authentic and the work is almost completely eliminated!

1 can sweetened condensed milk, label removed

Place the can inside a large pot on top of a wire rack. I use a round rack used for cooling cakes. If you don’t have a rack place a towel on the bottom of the pot. Add water to completely cover can, plus 1-2 more inches. Simmer, covered, for 4 hours, making sure the can is always completely covered with water…if not…there is an explosion!! Leave the can to cool several hours and only then open it and serve. Serve the golden-brown confection over flan, as a filling for crepes, cakes or just plain. For breakfast you can spread it on croissants, rolls or toast.

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