sandwich cookie recipe

Alfajores Cookies

Alfajores Cookies

Alfajores Cookies

It is the time of year when many of us are baking cookies. I have certain cookies I make every year, but I always look for new recipes, too. If you are looking for a new cookie recipe, 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 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

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.

Cream Wafers

Cream Wafers

Cream Wafers

Cream Wafers  are a little more work than most cookies but they are worth it. They are the most requested cookies of all the ones I make. The secret is the dough, which contains no sugar. It is made from only three ingredients- flour, butter and heavy whipping cream. When baked they turn into flaky layers that melt in your mouth. We made these in class recently and they were a hit, as expected. Seriously, if you want to really impress this holiday season, show up at a party with these cookies. They are coated in sugar before baking and you can use tinted sugar, if you like. You can also tint the frosting if you like. Here is the recipe. Hope you enjoy!!

 

Cream Wafers

1 c. butter
1/3 c. heavy whipping cream
2 c. flour
extra fine or granulated sugar
Frosting:
¼ c. butter, softened
¾ c. powdered sugar
1 T. milk
1 t. vanilla
food coloring, if desired

Mix butter, cream and flour well. Wrap and chill at least an hour. Roll chilled dough 1/8 inch thick on lightly floured board. Cut out into 1½ inch rounds or even little hearts or stars. Transfer cookies to a sheet of wax paper heavily coated with extra fine or granulated sugar and coat both sides. Place on an ungreased baking sheet and prick each cookie 4 times with a fork. Bake at 375-degrees 7-9 minutes until lightly browned and puffy. Cool on rack. Mix frosting ingredients. Put 2 cookies together with frosting to make “sandwiches”.

Alfajores

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

Cover cans of sweetened condensed milk with water

Dulce De Leche- this is what it looks like when you open the can

Dulce De Leche- this is what it looks like when you open the can

 

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