Today Robert and I made Alfajores, a soft, Spanish cookie that is usually sandwiched with dulce de leche or a fruit jam. I took a recipe that I’ve previously used from Martha Stewart and made my own adjustments because I wanted it to be more cake-like, almost like whoopie pies, and with some minor adjustments I think I was pretty successful! After all, I am a sucker for whoopie pies…
Creaming the butter and sugar for several minutes. Not a step to be missed!
Scooping out the dough. My scoop was pretty big, and since they spread pretty well I ended up with some pretty big cookies. Definitely NOT a problem to me!
Sandwiched with some gooey dulce de leche, possibly the best part of this cookie. The end result was really soft and tender, with a good crumb. Definitely would recommend eating it with a glass of milk or juice!
Alfajores, adapted from Martha Stewart Recipes
makes 30 sandwiches, or 60 cookies
3 cups All Purpose flour
2 tsp baking powder
1 tsp salt
3/4 cup unsalted butter, soft
1 1/4 cup granulated sugar
2 large eggs
1/2 cup milk
3/4 cup orange juice (I used guava juice, it’s your choice!)
1 tsp vanilla extract
dulce de leche, or fruit jam
In a bowl, whisk together flour, salt, and baking powder, set aside.
In a mixing bowl with a paddle attachment, cream together butter and sugar on medium speed for 4-5 minutes, until light and fluffy (you want it to look almost white), then scrape bottom and sides of bowl with a rubber spatula. With mixer running, add eggs one at a time, until thoroughly incorporated. Scrape bowl again.
In a separate bowl, whisk together milk, juice, and vanilla extract. Do NOT do this ahead of time!** With mixer running, add 1/2 of flour mixture to batter, let mix until incorporated. Add 1/2 of milk mixture to batter, mix until incorporated. Scrape bowl, then add the rest of the flour mixture and milk mixture in the same manner. Scrape the bowl, and let mix until well combined.
Scoop out dough onto a lined sheet pan, keeping cookies 1 1/2 to 2 inches apart. Bake at 350F for 14-16 minutes, or until slightly golden and firm to the touch.
When cookies have cooled, spread a layer of dulce de leche or your favorite jam between two, and make a delicious cookie sandwich!
** As it turns out, mixing milk and citric acid and letting it sit makes some lumpy milk! Guess I must have forgotten that part from the cheese-making class I took…
Packed and ready to take to the office tomorrow! Happy eats!