Episode 10: Alfajores – Dulce De Leche Sandwich Cookies
Ingredients
- 226 grams unsalted butter, room temperature
- 80g powdered sugar, plus about 1 tablespoon more for dusting
- 150g all-purpose flour
- 150g cornstarch
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
- 1 ½ teaspoon vanilla extract
- 1 teaspoon lemon juice
- Pinch of cardamom
- 1 small can (14 oz.) Nestlé's dulce de leche
Recipe Directions
Bowl 1 (medium sized)
Whisk flour, cornstarch, salt, and cardamom until combined. Set aside.
Bowl 2:
- Line a large baking sheet with parchment paper.
- In a medium sized bowl, whisk together flour, cornstarch, salt, and cardamom until combined. Set
- In a large bowl, beat the butter and powdered sugar together using a stand mixer or handheld mixer, until light and fluffy.
- Add vanilla and lemon juice and combine. Scrape down the sides of the bowl.
- Add the flour mixture in two batches, just combining after each. Gather the dough into a clean, smooth ball and flatten into a disc shape. Place in plastic wrap for about 15-30 minutes.
- Meanwhile, preheat the oven to 350°F.
- Between two sheets of parchment paper, roll out the slightly chilled but workable dough to 1/4-inch thickness. Cut out rounds with a cookie cutter (about 2 inches wide) and place in rows about 1-2 inches apart on the lined cookie sheet.
- Bake on the middle rack for about 10 minutes.
- Remove from the oven, then let cool on a rack for about 15 minutes. They will harden as they cool.
- Add can of dulce de leche to a piping bag and pipe about 1 tbsp. (or slightly more) into the center of the flat “bottom” side of one cookie, then top it with another flat side of a cookie to make a sandwich. Repeat with all cookies, then dust generously with powdered sugar.
Store in an airtight container for up to 3 days. They will get slightly softer each day. Enjoy!
Carnie's Peanut Butter Truffle Cookies (GF)
Ingredients
- 1 cup favorite crunchy peanut butter (I use Skippy)
- 1 cup packed brown sugar
- 1 egg
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/4 cup semi-sweet choc chips
- 1/4 cup milk chocolate chips
- 1/4 cup bittersweet chocolate chips
- 1/4 cup Reese's Peanut Butter Chips
- Pinch of salt
Recipe Directions
- Mix all ingredients in a bowl.
- Scoop a large tbsp., roll into a ball and repeat, placing in rows of 3 across, and four down on a parchment lined cookie sheet. Flatten just slightly with your palm.
- Bake at 350℉ for about 8-10 minutes until they start puffing and getting slightly cracked. Don't overbake.
- Place the cookie sheet on a wire rack or stove to cool for five minutes before removing cookies to cool more on a wire rack.
These are so soft and melt in your mouth. Great with ice cream or shoved in your mouth as quickly as possible when cool enough to handle.
Enjoy!!!