|Photo updated 5.11.2011|
Sidenote: This recipe was given to me measured in grams versus weight. I used a food scale to measure all the ingredients.
Adapted from Liz, my awesome and wonderful Peruano girlfriend
7 ounces of cornstarch (200 grams)
3.5 ounces of flour (100 grams)
1.75 ounces of sugar (50 grams)
12 ounces of butter, room temperature
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 shot of pisco or something comparable (Aquardiente or Grappa) *Optional
1 teaspoon of vanilla extract
1 can of Dulce de leche
Preheat the oven to 350 degrees. Line 2 cookie sheets with parchment paper or silpat baking mat.
In the bowl of the stand mixer, cream together the butter and sugar. In a small bowl, whisk together the flour cornstarch, baking powder, and baking soda.
Combine the dry ingredients with the wet ingredients. Add the vanilla extract and pisco (optional but boozy cookies are extra-delicious). Knead the cookie dough with hands until an uniform dough is made.
Roll cookie dough on a floured surface preferably on parchment paper. (Makes it easier to transfer). Using a small 2-inch cookie cutter cut circles and transfer them carefully to a greased cookie sheet.
Bake for 12 to 15 minutes. Remove from oven and place on wire racks. Let cookies cool completely.
Assemble Alfajores: Take one of the cookies and carefully spread the dulce de leche on it. Place another cookie on top. Sprinkle with sifted confectioners sugar. Continue until all cookies are made.
Yield: Using 2-inch cookie cutters makes about 24 to 26 cookies. Using larger circles makes about 14 to 16 cookies.
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Day 10: Oreo Mint Truffles
Day 9: Hazelnut & Dried Cherry Biscotti
Day 8: Spritz Cookies
Day 7: S'mores Cookies
Day 6: Andes Peppermint Crunch Cookies
Day 5: Gingerbread "Army Men" Cookies
Day 4: Chocolate Chip M&M Cookies
Day 3: Shortbread Almond Cookies with Guava
Day 2: Chocolate Toffee Cookies
Day 1: Cookies in a Jar