Cooking with Anita Marcela: Caramel Sandwich Cookies
A few weeks ago KitchenAid Latin America asked me to tell my story and share one of my favorite recipes with them. “Alfajores” (aka dulce de leche or caramel cookies) are one of my favorite recipes. I prepare them for celebrations or for sharing. I like them because I almost always have the ingredients at home and they can be made very quickly. They are ideal for making in a hurry when you need to bring something sweet to an event.
For me, the trick is to make the cookie fine and crunchy, using a good dulce de leche (milk caramel sauce) and not skimp, and finally to eat them when they have recently been made. The fresher they are, the more delicious.
Let’s go to it!
Cooks in 60 minutes approx
Serves 30 cookies approx
- 3/4 cup of unsalted butter
- 1/3 cup of powdered sugar
- 1/2 teaspoon of vanilla
- 1 cup of all-purpose flour
- 1 cup of cornstarch
- 1 cup of dulce de leche
- Powered sugar for decoration
Pre-heat the oven to 350F and prepare two trays with waxed paper for baking.
In the mixer, mix the butter, powdered sugar and vanilla. Add flour and cornstarch and mix until it is well mixed. On a floured surface, spread the dough with a roller and leave it as thick as you like your alfajor cookies. Cut them with cookie cutters and bake them for 20 minutes. Take them out of the oven and wait until they cool off.
Add the dulce de leche to each cookie and place another cookie on top of it. You can use a pastry bag in order to be less messy as well as make the results prettier. Finally, dusk them with powdered sugar.