October 18, 2010

Argentine Alfajores

2 cups all-purpose flour, sifted
1/2 cup confectioners' sugar, sifted, plus extra for dusting
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into small pieces and softened
1 1/2 cups dulce de leche, at room temperature (Nestle La Lechera Dulce de Leche)

1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon grated nutmeg
  • Preheat your oven to 350 degrees F.
  • In a food processor, combine flour, sugar, salt and butter. Pulse until dough comes together into a ball. If the dough is too sticky add a little more flour so that you can shape the soft dough into a ball. Wrap the dough ball in plastic wrap and refrigerate for 20 to 30 minutes.
  • Sprinkle some flour onto your work surface and roll the dough 1/8-inch thick. Using a 2-inch round cookie cutter, cut out the cookies and transfer to a parchment lined baking sheet. Bring the dough scraps together and gently press into a ball. Flour your work surface, re-roll 1/8-inch thick and cut out more rounds.
  • *I cut these out even a bit smaller using a shot glass & they only take about 8ish minutes to bake at the same temperature.
  • Bake the cookies until they are golden and firm, about 15 to 20 minutes. Remove the cookies from the oven and let cool for 5 minutes before transferring them to a wire rack to cool completely, about 25 minutes.
  • Place the dulce de leche in a small bowl and (if you are adding the spice) stir in the cinnamon, cloves, and nutmeg. Spread about 1-2 teaspoons of the dulce de leche on the flat side of a cookie and sandwich with the flat side of another cookie. Place the cookies on a platter, dust them with powdered sugar, and serve.
Makes 16-18 cookies (2") or 2 dozen shot glass size cookies. I usually make a triple least.

1 comment:

Nicole Fox said...

Yes! Yes! Yes! Thank u! :o)