Alfajores
Description
Decandent alfajores cookies filled with a homemade dulce de leche filling and dusted with powdered sugar are a Latin American treat that can be served at any occasion.
Ingredients
•
2 (14 ounce) cans sweetened condensed milk
•
1 tablespoon unsalted butter
•
4 cups all-purpose flour
•
1 1/2 cups unsalted butter, softened
•
6 tablespoons powdered sugar
•
1 tablespoon pisco or other brandy
•
1/2 teaspoon baking powder
•
1/2 teaspoon salt
•
1 cup powdered sugar, or more as needed
Directions
1
Combine condensed milk and butter for filling in a pot over medium-low heat. Simmer, stirring occasionally, until it coats the back of a spoon and becomes caramelized, about 2 hours.
2
While the filling is simmering, mix flour, butter, powdered sugar, pisco, baking powder, and salt for cookies in a stand mixer fitted with the paddle attachment until a dough forms.
3
Shape dough into a disc and wrap in plastic wrap. Refrigerate for 15 to 30 minutes.
4
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
5
Roll dough on a lightly floured surface to a thickness of 1/8 inch or 3/16 inch. Use a small cookie cutter to cut approximately 80 circles. Transfer cookies to the prepared baking sheets; prick each cookie once with the tines of a fork.
6
Bake cookies in the preheated oven until edges are just golden, about 12 minutes, switching racks halfway through; do not let them brown. Remove oven and transfer to a wire rack. Repeat to cook remaining cookies.
7
When the filling has finished simmering, let it cool slightly, about 15 minutes.
8
Spread filling over one side of 2 cookies, and press together like sandwiches. Roll in powdered sugar to coat. Repeat to fill and coat remaining cookies.