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Alfajores




Source of Recipe


by Laurel, from Graciela Cuadrado-Vielguth of Minneapolis


Recipe Introduction


Winning entry, Minneapolis Star Tribune Cookie Contest.


List of Ingredients




• ½ c. (1 stick) butter, softened
• ¾ c. sugar
• 1 egg
• 1 egg yolk
• Grated zest of ½ lemon
• ½ c. flour
• 1-1/4 c. cornstarch (see Note)
• 1 tsp. baking powder
• 1 (13.4-oz.) can dulce de leche
• 1-1/2 c. coconut flakes, preferably unsweetened and desiccated (see Note)

Note: The amount of cornstarch is correct. Dulce de leche (also called cajeta and manjar) is a thick caramel made from sweetened condensed milk. It can be purchased in the international foods aisles of many supermarkets; one brand name is La Lechera. Unsweetened, desiccated (dried) flaked coconut can be purchased at most natural foods co-ops.

Recipe



In bowl of an electric mixer on medium speed, cream together butter and sugar. Add egg and egg yolk and beat until well blended. Add lemon zest and mix well. In a medium bowl, sift together flour, cornstarch and baking powder. Add flour mixture to butter-egg mixture and thoroughly combine. Cover and refrigerate at least 2 hours.

Preheat oven to 350 degrees. On a floured surface using a floured rolling pin, roll out dough to 3/16-inch thickness. Cut in rounds of desired size (between 1 and 2 inches), re-rolling and re-cutting dough until all is used. Place dough rounds on parchment-paper lined baking sheets and bake 11 to 12 minutes, making sure they do not brown. Remove from oven and immediately transfer cookies to parchment paper or waxed paper and cool completely. (Cookies may be stored up to a week in an airtight container until ready to assemble).

To assemble, take 1 cookie and spread flat side with about ½ teaspoon dulce de leche (more for larger cookies). Place another cookie on top of spread, as if making a sandwich. Spread a very thin layer of dulce de leche onto sandwich edge, and roll edge in coconut flakes.