Traditional to South and Central America, alfajores are shortbread sandwich cookies with a rich dulce de leche filling. We've added cocoa to the cookies for richness.
- Portion size 20 servings
- Credits : Canadian Living: Holiday Baking 2014
In large bowl, beat butter with sugar until fluffy; beat in egg yolks, 1 at a time. Beat in vanilla. In separate bowl, whisk together flour, cornstarch, baking powder, baking soda and salt; sift in cocoa powder. Stir into butter mixture to make soft dough, kneading if necessary. Divide dough in half; shape into discs. Wrap in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Let dough stand at room temperature until soft enough to roll out, about 15 minutes. Between waxed paper or on lightly floured work surface, roll out dough to 1/4-inch (5 mm) thickness. Using 2-inch (5 cm) round cookie cutter, cut out circles, re-rolling scraps as necessary.
Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Bake in 350°F (180°C) oven until edges are firm and tops look dry, about 9 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.)
Spread 1/2 tsp of dulce de leche over bottoms of half of the cookies; sandwich with remaining cookies, flat sides down. Drizzle with melted chocolate; refrigerate until set, about 30 minutes. Let stand at room temperature for 15 minutes before serving. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Tip from The Test Kitchen: If you've never tried dulce de leche (pronounced "dool-say day lay-chay"), you're in for a treat—the rich, sweet caramelized cream is downright addictive.
Nutritional facts per cookie: about
- Fibre 1 g
- Sodium 57 mg
- Sugars 10 g
- Protein 2 g
- Calories 148.0
- Total fat 8 g
- Potassium 95 mg
- Cholesterol 35 mg
- Saturated fat 5 g
- Total carbohydrate 18 g
- Iron 6.0
- Folate 7.0
- Calcium 2.0
- Vitamin A 6.0