How to make Alfajores

Dulce de Leche

1. Move oven racks to the center. Preheat oven to 425°F. Open the can of sweetened condensed milk. Pour half of the can into a 1-quart ovenproof dish and cover with aluminum foil. Place the dish in a 13 x 9 casserole dish, transfer to the oven when preheated. Pour hot water in 13 x 9 dish until it reaches halfway up the sides of the ovenproof dish. Bake for 1-1 ½ hours, until it is a rich caramel color. Check every 25 minutes and add more hot water as needed. If more water is not added during the baking process and all of the water evaporates, the condensed milk will burn. After 45 minutes, whisk and re-cover with foil. Remove from the oven, whisk until smooth, let cool.

   

Cookies

1. Place 2 oz room temperature unsalted butter, sugar, and vanilla powder in the bowl of a stand mixer fitted with a paddle attachment or in a medium bowl if using a handheld mixer. Cream together on medium speed until light and fluffy, 2-3 minutes. 

   Add in egg yolk, 1 tablespoon water, and ½ teaspoon lemon zest (optional). Mix on medium speed until combined. In a small bowl whisk together flour, corn starch, baking powder, baking soda, and salt. Gradually add in dry ingredients. Mix until just combined, don’t over mix.

   Place a piece of plastic wrap on your counter. Use your hands to flatten the cookie dough into a disk and wrap in plastic wrap. Place the cookie dough in the refrigerator for 30 minutes.

   Ensure your oven racks are in the center. Preheat oven to 350°F. Line a baking sheet with parchment paper.

   Lightly dust your countertop or a cutting board with a little flour. Unwrap the dough and place it on the floured surface. Dust with a little more flour. Using your rolling pin, roll out dough until it is about ¼ inch thick. Slide your dough around as you roll it out to make sure it is not sticking to the countertop or board.

   Use a round 2-inch cookie cutter to cut out the cookies. Place the cookies on the prepared baking tray. Repeat this process, rolling up the scraps and re-rolling, until you have 24 cookies. The cookies will fit on one tray - four across and six down (you can make additional cookies by rolling out the dough scrap, there is enough filling for 12 cookie sandwiches). Bake cookies for 10-14 minutes or until lightly golden. Remove from the oven and let cool completely.

   Using a butter knife, spread about 2 teaspoons dulce de leche onto one cookie spreading it around to the edge and working your way to the middle. Place the other cookie on top and push down gently so that the sweet filling oozes out slightly.

   Repeat this process until you have 12 cookie sandwiches. Pour coconut onto a medium plate. Roll the cookies in the coconut flakes. Enjoy immediately or place in an airtight container and store at room temperature for up to 2 days.