|Total Time||2 hours|
Alfajores are an Argentinian sandwich cookie, in which thick dulce de leche caramel cream is smushed between two soft, buttery cookies. You can make your alfajores super-sweet (a dusting of powdered sugar is common atop many varieties), roll their sticky edges in coconut, or go all out and cover them in chocolate.
Pretty much any basic sugar-cookie recipe will work for alfajores, although you may find the resulting cookies either too fall-apart crunchy or too bland. This recipe makes cookies that are both flaky and soft, with subtle flavor from the alcohol and spices.
|2¼||cups unbleached all-purpose flour|
|1||tsp. baking powder|
|~||Pinch of salt|
|⅛ to ¼||tsp. ground cinnamon|
|⅛ to ¼||tsp. ground cloves|
|⅛ to ¼||tsp. freshly grated nutmeg|
|2||sticks (1 cup) unsalted butter, softened|
|⅔||cup granulated sugar|
|1||tsp. vanilla extract|
|3||Tbsp. cognac, brandy, or dark rum|
|~||Canned dulce de leche|
Depending on the size of your cookie cutters, you may wind up with anywhere from 16 to several dozen sandwiches. This recipe makes a generous amount of dough; feel free to halve it, or to halve the dough and freeze it for a later round of baking.
Store freshly baked cookies in an airtight container for up to a few days. Wait to assemble the sandwiches until just before serving.
This content is from the Culinate Kitchen collection.
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