My mom came to visit me last week and she brought along several magazines and cookbooks for me to keep. We both got started looking through a Better Homes and Gardens specialty magazine of Christmas cookies that had what seem like a gazillion good cookies and bars.
We had to try at least one of the recipes while they were here and these alfajores were a must. They were pretty easy to make, pretty, and amazingly delicious!!!!
Note: I only filled my cookies with dulce de leche, but as you will read the original recipe has dulce de leche and chocolate in the middle, yum!
INGREDIENTS:
1 1/2 cups butter, softened
1 cup powdered sugar
1 cup granulated sugar
1/4 tsp salt
1 egg
1 tsp finely shredded orange peel or lemon peel
1 tsp vanilla
1/3 cup finely ground blanched almonds
3 cups flour
powdered sugar (for sprinkling on top)
1 can dulce de leche
6 oz semisweet chocolate pieces, melted
In a bowl, beat the butter with an electric mixer for about 30 seconds. Add 1 cup powdered sugar, granulated sugar, and salt. When combined, add egg, orange peel, and vanilla. When that's combined, beat in the almonds and the flour last. Cover the dough and chill for two hours or until dough is easy to handle.
On a surface dusted with powdered sugar or flour (I used flour), roll one portion of the dough at a time to 1/8 tot 1/4 inch thick. Using a fluted round, or square 2- to 2 1/2 inch cookie cutter, cut out dough. Place cutouts about an inch apart on lightly greased cookie sheet (I just line my cookie sheets w/ aluminum foil).
Bake for 8 to 10 minutes at 350 degrees Fahrenheit or until tops are very light brown. Transfer to wire rack and let cool.
Spread 1 rounded teaspoon of dulce de leche on the bottom of a cookie. Spoon about 1 teaspoon of the melted chocolate on another cookie and then sandwich both cookies together. To garnish, sift cookie tops with additional powdered sugar. Enjoy!!!
