To finish up learning about Peru we baked cookies. Peruvian, or really just South American cookies. Alfajores, aka Alfies. These are a shortbread cookie sandwich cookie with a dulce de leche filling. They are amazing!
1/2 Cup room temperature butter
1/3 Cup sugar
2 Egg yolks
1/2 tsp vanilla
1 Cup corn starch
3/4 Cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1, 13.4 oz can dulce de leche
flour for dusting
1. Add the butter and sugar to a mixing bowl and, with the paddle attachment on, cream until light in color and fluffy, about 3 minutes.
2. Add the egg yolk and vanilla, mix until incorporated. With a spatula scrape down the sides of the bowl (do not skip this step).
3. On low speed add the cornstarch, flour, baking powder, baking soda and salt mix until the dough comes together (do not over mix).
4. Turn the dough out on a piece of plastic wrap. Shape into disk and wrap tightly.
5. Preheat oven to 350F
6. Line two baking sheets with parchment paper and set aside.
7. Remove the dough for the refrigerator, unwrap it, and place it on a lightly floured work area.
Lightly flour the top of the dough. Roll dough to 1/4″ thickness (the dough will crack but can be easily patched back together).
8. Cut into rounds using the cookie cutter of your preference. I wanted small cookies so I used what I had, a shot glass. You can also use a biscuit cutter for larger cookies.
9. Place the cookies on the prepared baking sheets. Bake them for 8-13 minutes depending on the size you choose. The cookies will be done when they set nicely and start to turn a very, very light brown on the bottom. Do not over bake.
10. Transfer to a wire rack to cool completely.
11. Spread about 1 T of dulce de leche on half of the cookies. Place a second cookie on top and gently press to make a sandwich.
Original recipe found on Roxanashomebaking.com