Alfajores Dulce de Leche Sandwich Cookies
Alfajores are soft,delicate cookies made surprisingly,with cornstarch.The cornstarch gives the dough a smooth,satiny texture that produces a tender,crumbly cookie.Creamy Dulce de Leche (Milk Caramel Spread) holds the cookies together.you can enjoy just dusting powder sugar on top or rolling the edges of finished cookies in flaked coconut. Delicious Cookie for any occasion.Enjoy
Ingredients:
2 cups cornstarch
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup room temperature unsalted butter
1/2 cup sugar
4 (extra large) egg yolks
2 tablespoons orange cognac Grand Marnier or (brandy)
1 teaspoon vanilla extract
1-1/2 cups Dulce de leche (Milk Caramel Spread)
1 cup sweetened coconut flakes
1/2 cup powdered sugar
Preparation:
1. Line two large baking sheets with parchment paper and keep aside.
2.In a large bowl sift,flour,cornstarch,baking powder,baking soda,salt and mix with whisker to combine.Keep aside.
3.Place butter and sugar in the bowl of stand mixer fitted with paddle attachment.Mix on medium speed (No 4),stopping few times the mixer, to scrape down the sides of the bowl.Beat about three minutes until light in color and fluffy.
4.Add the egg yolks,Grand Marnier,vanilla extract, mix 30 seconds.Stop the mixer and scrape down the sides of the bowl.
5.On low speed gradually add the previously sifted flour mixture and mix until just incorporated about 30 seconds.
6.Turn the dough out onto a piece of plastic wrap, shape into a smooth disk,and wrap it tightly .Place in the refrigerator until firm,at least for 1 hour.
7.Remove the dough from fridge,unwrap it,and place it on a lightly floured work place.Heat the oven to 350 degrees F.
8. Divide dough into few pieces. Roll each piece to 1/8 -inch thickness (the dough will crack but can be easily patched back together)Stamp out rounds using fluted 2-inch round cutter.
9.Arrange the cookies on the prepared baking sheets,and bake 1 baking sheet at a time in preheated oven for 14 minutes,or until pale golden on the bottom(The cookies will remain pale on top)
10. Keep the cookies in the baking sheets until cold,then transfer to a wire rack to cool completely.
11.Flip half of the cookies upside down and gently spread generous 1 teaspoon dulce de leche on each Place a second cookie on top and gently press to create a sandwich.
12.In a small dish put coconut flakes.Roll the sides of the cookie in the coconut.Dust with powdered sugar.
