Mini Alfajores
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Mini Alfajores
Photography by Yvonne Duivenvoorden
This recipe makes 28 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 8888 cal |
| pro | 1 g1g pro |
| total fat | 5 g5g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 11 g11g carb |
| fibre | 00 fibre |
| chol | 24 mg24mg chol |
| sodium | 42 mg42mg sodium |
| potassium | 13 mg13mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 22 iron |
| vit A | 44 vit A |
| folate | 66 folate |
These tender, shortbread-like dulce de leche–filled sandwich cookies are popular in South and Central America.
Ingredients
- 1/3 cup superfine sugar 1/3 cup superfine sugar
- 1/2 tsp grated lemon zest 1/2 tsp grated lemon zest
- 1/2 cup unsalted butter , softened1/2 cup unsalted butter, softened
- 2 egg yolks 2 egg yolks
- 1/2 tsp vanilla 1/2 tsp vanilla
- 1-1/4 cups all-purpose flour 1-1/4 cups all-purpose flour
- 1/4 cup cornstarch 1/4 cup cornstarch
- 1/2 tsp baking powder 1/2 tsp baking powder
- 1/4 tsp baking soda 1/4 tsp baking soda
- 1/4 tsp salt 1/4 tsp salt
- 1/3 cup dulce de leche 1/3 cup dulce de leche
- 1/4 cup unsweetened desiccated coconut 1/4 cup unsweetened desiccated coconut
- 2 tbsp icing sugar 2 tbsp icing sugar
Preparation
In bowl, rub superfine sugar with lemon zest between fingers until fragrant. Beat in butter until light and fluffy; beat in egg yolks, 1 at a time. Beat in vanilla.
Whisk together flour, cornstarch, baking powder, baking soda and sa< stir into butter mixture to make soft dough. Divide in half; wrap each and refrigerate for 1 hour.
On lightly floured surface or between waxed paper, roll out dough to scant 1/4-inch (5 mm) thickness. Using 1-1/2-inch (4 cm) round cutter, cut out circles to make 56 pieces, rerolling scraps.
Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake in 350°F (180°C) oven until golden, about 9 minutes. Let cool on pans on racks.
Spread bottoms of half of the cookies with 1/2 tsp dulce de leche. Sandwich with another cookie, top side up. Roll edges in coconut. Dust tops with icing sugar. Let stand until set, about 1 hour. (Make-ahead: Store in airtight container for up to 24 hours.)
Whisk together flour, cornstarch, baking powder, baking soda and sa< stir into butter mixture to make soft dough. Divide in half; wrap each and refrigerate for 1 hour.
On lightly floured surface or between waxed paper, roll out dough to scant 1/4-inch (5 mm) thickness. Using 1-1/2-inch (4 cm) round cutter, cut out circles to make 56 pieces, rerolling scraps.
Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Bake in 350°F (180°C) oven until golden, about 9 minutes. Let cool on pans on racks.
Spread bottoms of half of the cookies with 1/2 tsp dulce de leche. Sandwich with another cookie, top side up. Roll edges in coconut. Dust tops with icing sugar. Let stand until set, about 1 hour. (Make-ahead: Store in airtight container for up to 24 hours.)
Source : Canadian Living Magazine: June 2011
- Keywords : Dessert; South American; Summer; Bake; Sugar; Butter; Eggs; Flour; Coconut; 100 calories;
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