Alfajores
Alfajores
If you are looking for a new cookie you might want to try these. 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 in Spain although the origin is probably from the Middle East.
Alfajores
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
Place the can inside the 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 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.
Cover cans of sweetened condensed milk with water
Dulce De Leche- this is what it looks like when you open the can
