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Alfajores (Peruvian Cookies)
From Dorothy McNett's recipes at www.dorothymcnett.com. This makes about 26 individual cookies, or 13 when you assemble them with the dulce de leche.
1/2 cup unsalted butter, softened
1 cup raw sugar
1 egg
2 egg yolks
1 teaspoon vanilla or vanilla bean paste
2 teaspoons lemon zest
1 1/2 cups cornstarch
1/2 cup unbleached all purpose flour
1 teaspoon baking powder
1/4 teaspoon sea salt
dulce de leche, for spreading
Preheat oven to 350 degrees. Beat or whisk butter and sugar together until smooth, and then beat in the egg and egg yolks. Add vanilla and zest. In another bowl, whisk together the cornstarch, flour, baking powder and salt. Blend into the egg mixture. Line baking sheet with silicone mat. Using a tablespoon, drop batter onto sheet, leaving at least 1 inch between each cookie to allow them to spread a bit. Bake 16-18 minutes, or until nicely browned. Remove from pan and place on cooling racks to cool. When cool, spread a cookie with the dulce de leche and top with another cookie to make cookie sandwiches. Great served with fresh fruits of the season, a nice cup of coffee, or a sweet dessert wine.
Recipe created 2014-01-14.
