Ingredients with Measurements:
- 1 cup cornstarch
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 1 can dulce de leche (14 oz)
- Powdered sugar, for dusting
Special equipment needed:
- Parchment paper
- Rolling pin
- 2-inch round cookie cutter
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the cornstarch, flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.
4. Add the egg yolks and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Roll out the dough on a lightly floured surface to 1/4 inch thickness.
7. Cut out the dough using a 2-inch round cookie cutter and place the cookies on the prepared baking sheet.
8. Bake for 10-12 minutes, or until the edges are lightly golden.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10. Spread a generous amount of dulce de leche on the flat side of one cookie and sandwich it with another cookie.
11. Repeat with the remaining cookies.
12. Drizzle caramel sauce over the top of each sandwich cookie.
13. Dust with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 12 minutes
Temperature:
350°F
Serving size:
Makes 24 sandwich cookies
Nutritional information:
Calories per serving: 180
Total fat: 8g
Saturated fat: 5g
Cholesterol: 40mg
Sodium: 85mg
Total carbohydrates: 25g
Dietary fiber: 0g
Total sugars: 12g
Protein: 2g
Substitutions for ingredients:
- You can use regular caramel sauce instead of dulce de leche.
- You can substitute the unsalted butter with salted butter, but adjust the amount of salt accordingly.
Variations:
- Add a pinch of cinnamon or nutmeg to the dry ingredients for a spiced version.
- Use chocolate ganache instead of caramel sauce for a chocolatey twist.
Tips and tricks:
- Make sure the butter is at room temperature before beating it with the sugar to ensure a smooth mixture.
- Don't overwork the dough when rolling it out to prevent tough cookies.
- If the dulce de leche is too thick, you can microwave it for a few seconds to make it easier to spread.
Storage instructions:
Store the sandwich cookies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The cookies can be reheated in the microwave for a few seconds to soften the caramel.
Presentation ideas:
Arrange the sandwich cookies on a platter and dust with powdered sugar for a simple yet elegant presentation.
Garnishes:
You can garnish the cookies with a drizzle of melted chocolate or chopped nuts.
Pairings:
Serve the cookies with a cup of coffee or tea for a sweet treat.
Suggested side dishes:
These cookies are perfect on their own, but you can serve them with fresh fruit or a scoop of ice cream for a decadent dessert.
Troubleshooting advice:
- If the dough is too crumbly, add a tablespoon of milk to bring it together.
- If the cookies spread too much during baking, chill the dough for 30 minutes before rolling it out.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils before handling the dough.
Food history:
Alfajores are a traditional South American sweet treat that originated in Spain. They are typically made with two shortbread cookies filled with dulce de leche and dusted with powdered sugar.
Flavor profiles:
These sandwich cookies are buttery, crumbly, and sweet with a rich caramel flavor.
Serving suggestions:
Serve these cookies as a sweet snack or dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Argentina
Taste: Sweet, Creamy, Nutty, Caramelized