Alfajores Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Whisk together the flour, cornstarch, baking soda, and baking powder; set aside.
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Beat in the vanilla rum, vanilla extract, lemon extract, and lemon zest with the last egg. Gently fold in the flour mixture with a spoon, making a crumbly dough. When the dough becomes cohesive enough, press it together into a ball with your hands. Wrap with plastic wrap and chill for 30 minutes to 1 hour.
• Roll out the dough, using as little flour as possible, about 1/4 inch thick. The dough will have an unusual consistency. Cut with a small round cookie cutter. Continue pressing the dough together, rolling it out, and cutting until you have used it all. Place cookies 1/2 inch apart on the prepared cookie sheets.
• Bake in the preheated oven until set but not browned, 7 to 10 minutes. Remove the cookies immediately to cool on a wire rack.
• Spread the underside of a cooled cookie with a teaspoon of dulce de leche, then sandwich together with another cookie until the caramel oozes out the sides. Roll the sides in the shredded coconut.

Steps:

• Make the dulce de leche: Bring a large pot of water to a boil, then carefully lower condensed milk cans on their sides into the water. Simmer for 3 hours 15 minutes, refilling with hot water as needed to keep cans submerged. Never let the water boil away, or the cans could burst. Using tongs, transfer cans to a rack to let cool completely before opening.
• In a small bowl, combine brandy, lemon zest and 1 teaspoon vanilla.
• In a large bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
• In the bowl of an electric mixer, beat sugar and butter until light and fluffy, about 3 minutes. Add yolks and beat to combine, then add brandy mixture and beat until just combined. Add flour mixture, and mix on low speed until the dough just comes together.
• Divide the dough in half and roll each piece into a log about 1 1/2 inches thick. Wrap in plastic and chill until firm, at least 2 hours.
• Heat oven to 350 degrees. Line 3 baking sheets with parchment paper. Remove dough from plastic wrap and slice into 1/8-inch-thick rounds. Place on prepared sheet pans, then bake until edges start to turn golden, about 7 minutes. Transfer each pan to a rack to cool completely.
• In a small bowl, combine dulce de leche with remaining 1 teaspoon vanilla and a large pinch of salt. Spoon the mixture into a plastic zipper bag and cut a corner off. (Or you could scoop it into a pastry bag if you prefer, or just use a spoon.)
• Flip half of the cookies upside down and pipe a thick layer of dulce de leche onto bottoms (or use a spoon to spoon the mixture on). Top with remaining cookies to sandwich the dulce de leche in the middle. Roll sides in coconut. Eat right away, or store in the refrigerator until serving.

Steps:

• Mix flour, confectioners' sugar, cornstarch, and salt together in a bowl. Place butter in a separate bowl and use an electric mixer to beat until soft and fluffy. Add white sugar and vanilla and mix well.
• Add flour mixture to the bowl with the butter mixture in 3 stages; mix until just blended. Divide dough in half and roll each half into a log. Refrigerate dough logs until firm, about 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Slice dough logs into 1/4-inch cookies and place on a baking sheet.
• Bake in the preheated oven until just starting to turn golden around the edges, 8 to 10 minutes.
• Allow cookies to cool on the pan for 1 minute. Transfer to wire racks to cool completely, about 30 minutes more.
• Use a knife to apply a generous amount of dulce de leche on one cookie. Sandwich another cookie on top and place on a serving tray. Repeat with remaining cookies and dulce de leche. Lightly dust finished cookies with confectioners' sugar.

Steps:

• Preheat your oven to 350 degrees F.
• In a food processor, combine flour, sugar, salt and butter. Pulse until dough comes together into a ball. If the dough is too sticky add a little more flour so that you can shape the soft dough into a ball. Wrap the dough ball in plastic wrap and refrigerate for 20 to 30 minutes.
• Sprinkle some flour onto your work surface and roll the dough 1/8-inch thick. Using a 2-inch round cookie cutter cut out the cookies and transfer to a parchment lined baking sheet. Bring the dough scraps together and gently press into a ball. Flour your work surface, re-roll 1/8-inch thick and cut out more rounds.
• Bake the cookies until they are golden and firm, about 15 to 20 minutes. Remove the cookies from the oven and let cool for 5 minutes before transferring them to a wire rack to cool completely, about 25 minutes.
• Place the dulce de leche in a small bowl and stir in the cinnamon, cloves, and nutmeg. Spread about 1 1/2 teaspoons of the dulce de leche on the flat side of a cookie and sandwich with the flat side of another cookie. Place the cookies on a platter, dust them with powdered sugar, and serve.

Steps:

• Preheat oven to 350 degrees.
• Place the cornstarch, flour, baking powder, and salt in a bowl and mix briefly.
• Cut the butter into small pieces and add to the flour mixture, blending with your fingers until the mixture is smooth.
• Add the powdered sugar, vanilla, and Pisco, and mix with your hands until the dough is homogeneous and smooth (add a little extra Pisco if dough is too crumbly to form a ball).
• Let the dough rest in the refrigerator for 30 minutes.
• Roll out dough to 3/8" thickness, and cut into 2 inch circles.
• Place cookies on baking sheet lined with parchment paper.
• .Bake cookies for 10-15 minutes, until they are barely golden brown. Let cookies cook 5 minutes, then transfer to rack to cool completely.
• To fill the cookies, spread one cookie with dulce de leche and top with second cookie. Roll the edges in the coconut.
• Store in an airtight container.

Steps:

• In the bowl of a food processor, combine the flour, potato starch, powdered sugar, baking powder, salt, and butter. Pulse until the mixture resembles coarse sand.
• Add the egg yolks, lemon zest, and vanilla and continue pulsing until the dough climbs the side of the bowl. Turn the dough out onto a sheet of plastic wrap, wrap tightly, and refrigerate for 30 minutes.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Roll the dough out on a lightly floured surface to ½ inch thick. Use a 2-inch round cutter to cut out 24 cookies, re-rolling the scraps to cut out more if necessary. Place the cookies on the prepared baking sheet, spacing 1 inch apart.
• Bake the cookies until the bottoms begin to turn golden brown, 8-10 minutes. Remove from the oven and let cool completely before filling.
• Spread 1 heaping tablespoon of dulce de leche onto the undersides of half of the cookies. Press the remaining cookies on top to create cookie sandwiches. Roll the sides of the cookies in the toasted coconut.
• Enjoy!

Steps:

• Place a rack in middle of oven; preheat to 375°F. Bring condensed milk, coconut milk, and ½ tsp. salt to a boil in a small saucepan over medium-high heat. Scrape mixture into a 13x9" baking dish and bake, stirring every 15 minutes or so, until very thick and a light caramel color, 40-50 minutes. Mixture will look lumpy, broken, and very pasty-that's exactly what you want. Let cool in dish 1 hour, then transfer to a food processor and process until smooth. Set dulce de leche aside for serving.
• Meanwhile, whisk almond flour and 2¼ cups all-purpose flour in a medium bowl to combine. Using an electric mixer on medium-high speed, beat butter, sugar, and 1½ tsp. salt in a large bowl, scraping down sides and bottom of bowl as needed, until pale and creamy, about 3 minutes. Add egg yolk, vanilla, and ¼ cup honey and beat until combined, about 2 minutes. Reduce speed to low, add dry ingredients, and mix, scraping down sides and bottom of bowl, until incorporated. Divide dough in half and pat each piece into a 1"-thick disk. Wrap in plastic and chill until firm, at least 2 hours.
• Preheat oven to 350°F. Roll out 1 disk of dough on a lightly floured sheet of parchment paper, dusting with more flour as needed to keep dough from sticking, to about ⅛" thick. Punch out shapes with lightly floured cookie cutters and transfer to 2 parchment-lined baking sheets, spacing 1" apart. Pat scraps into a 1"-thick disk, wrap with plastic, and chill 10 minutes if soft.
• Bake a sheet of cookies, rotating halfway through, until edges are lightly browned, 7-9 minutes. Let cool 10 minutes on baking sheet, then transfer to a wire rack and let cool completely. Bake remaining sheet of cookies. Line baking sheets with fresh sheets of parchment paper and repeat process with remaining disk of dough.
• Divide coconut evenly among 3 bowls. Add 1 Tbsp. food-coloring powder (sift if needed) to a bowl of coconut and toss until coconut is coated; add more powder if a more intense color is desired. Repeat with remaining food-coloring powder and another bowl of coconut. Leave 1 bowl of coconut white. If using, add some luster dust to all 3 bowls and toss to combine.
• Turn half of the cookies over to expose flat side; spread 1 tsp. dulce de leche over (this will be the inside of the sandwiches); set aside.
• Heat remaining 2 Tbsp. honey in a small bowl in the microwave just until warm (you want it to be loose), then stir in 2 tsp. warm water. Working one at a time, lightly brush honey over the top of remaining cookies (the ones that have not been filled with dulce de leche). Immediately dip tops into a bowl of coconut; press additional coconut onto cookie to cover any bald spots. Close up cookie sandwiches, coconut side up.
• Do Ahead: Dulce de leche can be made 1 month ahead; place in an airtight container and freeze. Thaw in refrigerator overnight before using. Dough can be made 3 days ahead; keep chilled. Cookies can be baked (but not assembled) 2 days ahead; store airtight at room temperature.

Steps:

• Cream butter for a minute, add sugar and beat until fluffy.
• Add egg and egg yolks, one at a time, beating well. Beat in vanilla and lemon rind.
• In a separate bowl, sift together cornstarch, flour, baking powder and salt. Add to mixture and mix well.
• Drop batter by small spoonfuls onto well buttered baking sheet. Try to keep your cookie size uniform as it will make building sandwiches easier.
• Bake at 350 degrees for 15 minutes. Remove immediately.
• Sandwich the cookies together with (dulce de leche) sweet milk dessert.

Steps:

• Combine the flour, corn flour and baking powder together in a bowl with a pinch of salt. Using a food mixer or an electric whisk in another bowl beat the butter together with the sugar and lemon zest until very pale. Add the egg yolks followed by the Cognac and vanilla extract. Beat in the dry ingredients until you have smooth dough. Wrap the dough in clingfilm and chill for a minimum of 1 hour. You can make the biscuit dough the day before and leave in the fridge.
• Line two large baking trays with baking parchment. Roll out the dough on a lightly floured surface to the thickness of a pound coin then cut out 60 biscuits with a 5cm round or fluted cutter. Put the biscuits back in the fridge for 20 mins to firm up.
• Heat the oven to 180C/160C fan/gas 4. Bake the biscuits for 8 mins until just set. You want the biscuits to stay pale with a crumbly texture. Leave to cool completely before sandwiching two biscuits together with a spoonful of dulce de leche. Once all the biscuits are sandwiched together roll in desiccated coconut.

Steps:

• Heat oven to 350ºF.
• Process Easy Homemade Pie Dough and 1/4 cup (4 Tbsp.) sugar in food processor 30 sec. or until mixture is well blended and starts to form ball. Divide dough in half. Roll each half into ball; flatten into disk.
• Roll out 1 disk on lightly floured surface to 1/4-inch thickness. Cut into 16 rounds with 2-inch cookie cutter, rerolling scraps as necessary. Place, 1 inch apart, on parchment-covered baking sheets. Repeat with remaining dough.
• Bake 13 to 15 min. or until lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
• Microwave caramels and milk in microwaveable bowl on HIGH 30 sec. to 1 min. or until caramels are completely melted and sauce is well blended, stirring after 30 sec. Stir in cinnamon.
• Spread caramel sauce onto flat sides of 16 cookies, adding about 1 tsp. caramel sauce to each cookie. Cover with remaining cookies, flat sides down, to make 16 sandwiches. Place on wire rack; sprinkle with remaining sugar.