Ingredients and Weight:
For the Cookies: - All-purpose flour: 2 cups (250g) - Baking powder: 1 teaspoon (5g) - Baking soda: 1/2 teaspoon (2.5g) - Salt: 1/4 teaspoon (1.25g) - Unsalted butter, softened: 1 cup (2 sticks/227g) - Granulated sugar: 1 cup (200g) - Large eggs: 2 (110g) - Vanilla extract: 1 teaspoon (5ml)
For the Dulce de Leche Filling: - Dulce de leche: 1 can (14 ounces/400g) - Heavy cream: 1/4 cup (60ml)
Preparation Time:
20 minutes
Cooking Time:
12-15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
For the Cookies: 1. Preheat oven to 350°F (175°C). 2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. 3. In a large bowl, cream together the softened butter and sugar until light and fluffy. 4. Beat in eggs one at a time, then stir in vanilla extract. 5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. 6. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
For the Dulce de Leche Filling: 1. In a small saucepan, heat dulce de leche and heavy cream until smooth and creamy. 2. Remove from heat and let cool slightly.
To Assemble the Alfajores: 1. On a lightly floured surface, roll out the dough to a thickness of 1/8-inch. 2. Cut out 16 circles (2-inch diameter) using a cookie cutter. 3. Bake the cookies for 12-15 minutes or until golden brown on the edges. 4. Let the cookies cool completely on a wire rack. 5. Spread about 2 tablespoons of dulce de leche filling on one cookie and top with another cookie. 6. Repeat with the remaining cookies and filling.
Nutritional Information (per sandwich cookie):
Dish Characteristics:
User Comments:
Special Precautions and Tips: