Monday, May 6, 2013


From what I understand (translation: from what I've read on the internet), these dulce de leche sandwich cookies are popular in South America. I think they vary a little, depending on the country of origin. This particular recipe originates from Argentina, so I may have been out of line making it on the Mexican holiday of Cinco de Mayo. But just so you know, I don't think every South American country is the same, I'm just not a stickler for details and a big fan of close enough. So yes, I made these yesterday for Cinco de Mayo. If I've offended anyone, lo siento. But in my defense, you're way too sensitive if you can be offended by a cookie. 

Makes: 12 sandwich cookies

1 cup cornstarch
3/4 cup all-purpose flour, plus more as needed for rolling
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
8 tablespoons unsalted butter (1 stick), at room temperature
1/3 cup granulated sugar
2 large egg yolks
1 tablespoon pisco or brandy
1/2 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
1 cup dulce de leche, at room temperature
finely shredded coconut (toasted or untoasted), for rolling (optional)
powdered sugar, for dusting

1.      Place the cornstarch, measured flour, baking powder, baking soda, and salt in a medium bowl and whisk briefly to combine; set aside.
2.      Place butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed, stopping the mixer to scrape down the sides of the bowl once with a rubber spatula, until the mixture is light in color and fluffy, about 3 minutes. Add the egg yolks, pisco or brandy, vanilla and lemon zest and mix until incorporated, about 30 seconds. Stop the mixer and scrape down the sides of the bowl. On low speed, gradually add the reserved flour mixture and mix until just incorporated with no visible white pockets, about 30 seconds.
3.      Turn the dough out onto a piece of plastic wrap, shape it into a smooth disk, and wrap it tightly. Place in the refrigerator until firm, at least 1 hour.
4.      Meanwhile, heat the oven to 350° F and arrange a rack in the middle. Line 2 baking sheets with parchment paper and set aside.
5.      Remove the dough from the refrigerator, unwrap it, and place it on a lightly floured work surface. Lightly flour the top of the dough. Roll to 1/4-inch thickness (the dough will crack but can be easily patched back together). Stamp out 24 rounds using a plain or fluted 2-inch round cutter, rerolling the dough as necessary until all of it is gone.
6.      Place the cookies at least 1/2–inch apart on the prepared baking sheets. Bake 1 sheet at a time until the cookies are firm and pale golden on the bottom, about 12 to 14 minutes. (The cookies will remain pale on top.) Transfer to a wire rack to cool completely.
7.      Flip half of the cookies upside down and gently spread about 2 teaspoons of the dulce de leche on each. Place a second cookie on top and gently press to create a sandwich.
8.      Roll cookies in coconut if desired and dust generously with powdered sugar before serving.

barely adapted from (by Christine Gallary)
butter and sugar
butter and sugar creamed - adding egg yolks,
brandy, vanilla and lemon zest
adding flour mixture
dough formed into a disk
dough rolled; cutting shapes

My dough did crack a little, but it was easily patched.
dough cut into circles
I think traditionally these cookies are round, but I
decided to make some smaller fluted square ones too.
baked circles

Mine might have gotten just a smidge too much color (I think
they're supposed to stay white and not get golden on the edges).
baked squares
I didn't make my dulce de leche from scratch (pure laziness).
But I think it's very easy to do (there are tons of recipes on the internet)
dulce de leche spread on cookie bottom
cookie on top
rolling in toasted coconut (optional)
rolled in coconut
square alfajor rolled in coconut
alfajores sprinkled with confectioners' sugar

These cookies are very delicate and tender. They kind of melt in your mouth. Really delicious (although I think the powdered sugar is superfluous - they're sweet enough and pretty enough with just the dulce de leche). 

No comments:

Post a Comment