Alfajores (Sugar cookies with Caramel filling) This recipe is a favorite…an original…from my Aunt Kath who lived in Argentina about 20 years. (Maybe I’ll hear back from her if it isn’t correct!) It is one of the best we ever tried. And its the ONLY recipe I ever use for alfajores. Everything is measured in grams, here (in Paraguay) and in the recipe, so I am not sure about the exact cup measurements. Try these out!
2 cups margarine (400 grams)
1 ½ cups of sugar (300 grams)
6 yolks
2 tablespoons vanilla,
“dulce de leche” liquor or rum
3 cups corn starch (600 grams)
2 cups flour (400 grams)
2 cups flour (400 grams)
Mix the margarine and sugar. Add yolks and flavouring. Stir in cornstarch and flour. Roll out. Cut out with a round cookie cutter. Bake until LIGHTLY browned. Cool. Cover one cookie bottom with "dulce de leche" (caramel jelly) and stick another bottom cookie together to make a sandwich. Roll in shredded coconut.
I used mandioca starch instead of cornstarch since it is 1/3 the price. I also used Watkins Irish Creme flavoring. I also don't have the perfect sized-circle cutter so I used the top of a spray-can and it was just the size I wanted. You can save the egg whites for a jelly roll. :)
These cookies kind of like melt in your mouth!
4 comments:
These look delicious! I'm sure they were eaten up quickly!!
I was JUST thinking that I need to make some of these soon! We opened a pkg of dulce de leche that we brought back with us and I want to use it up ... on alfajores of course! Does it work well with the mandioca flour? I have some here that Corina brought back from Brazil for me.
Those are soooo good!
I even bought more cornstarch to make them, but never did yet. I'm inspired now!
I thank God every time you make alfajores because it's SOOOO much work and *I* don't have that kind of patience to do it as much as you do, but they're SOOOOO delicious that I can't take them for granted. :)
-j
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