Dulce de Leche Sandwiches

Name: Dulce de Leche Sandwiches
Prep time: 40 min
Total time: 1 h
Yield: 3 dz.
Ingredients: 1 c. all-purpose flour; 1 2/3 c. cornstarch; 1 tsp. baking powder; 3/4 tsp. ground cinnamon; 1/4 tsp. salt; 10 tbsp. butter, softened; 1/2 c. sugar; 1/2 tsp. vanilla extract; 4 large egg yolks; 1 jar (16 oz.) store-bought dulce de leche or about 1 cup Slow-Cooker Dulce de Leche; Hazelnut-cocoa spread; Sprinkles, flaked coconut, mini chips, or chopped nuts; 1 14-oz. can sweetened milk; 1/8 tsp. salt

By The Good Housekeeping Test KitchenPublished: Dec 3, 2015

1 Rating

Mike Garten

Yields:

3 dz.

Prep Time:

40 mins

Total Time:

1 hr

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A coffee-shop staple in Argentina, traditional alfajores are a caramel-filled delight.

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Ingredients

For the Cookies

1 cup
all-purpose flour
1 2/3 cups
cornstarch
1 tsp.
baking powder
3/4 tsp.
ground cinnamon
1/4 tsp.
salt
10 Tbsp.
butter, softened
1/2 cup
sugar
1/2 tsp.
vanilla extract
4
large egg yolks
1
jar (16 oz.) store-bought dulce de leche or about 1 cup Slow-Cooker Dulce de Leche
Hazelnut-cocoa spread
Sprinkles, flaked coconut, mini chips, or chopped nuts

Slow-Cooker Dulce de Leche

1
14-oz. can sweetened milk
1/8 tsp.
salt

Directions

1. Step 1Preheat oven to 350 degrees F. Into large bowl, sift flour, cornstarch, baking powder, cinnamon and salt. With mixer on medium-high speed, beat butter and sugar until creamy. Beat in vanilla, then egg yolks, 1 at a time. With mixer on low, beat in flour mixture until just combined, stopping and scraping down side of bowl occasionally.
2. Step 2On lightly floured surface, with lightly floured rolling pin, roll half of dough to 1/4-inch thickness. With 1 1/2-inch round cutter, cut out rounds. With small knife or mini offset spatula, transfer rounds to large parchment-lined cookie sheet, spacing 1 inch apart. Reroll scraps once. Bake 12 to 15 minutes or until golden brown on bottoms.
3. Step 3Let cookies cool on cookie sheet 5 minutes. Transfer to wire rack to cool completely. Repeat rolling, cutting and baking with remaining dough.
4. Step 4Make the Slow-Cooker Dulce de Leche: Transfer sweetened condensed milk to one 1-cup canning jar or three 13-cup jars. Stir in salt and seal tightly with lid; place in slow-cooker bowl (if using large jar, lay down sideways). cover with water. Replace lid on slow cooker and cook on low 8 hours. Carefully remove jar from water and wipe dry. Let cool 1 hour in refrigerator before opening. Makes about 1 cup.
5. Step 5To assemble, place dulce de leche in piping bag fitted with star tip. Pipe onto half of cookies. Top with remaining cookies.
6. Step 6Cookie sandwiches can be stored in airtight containers in freezer for up to 1 month.
7. Step 7For the Hazelnut-Cocoa variation: Spread half of cookies with 1 teaspoon each hazelnut-cocoa spread instead of dulce de leche.
8. Step 8For Fiesta Alfajores variation: After sandwiching, with small knife, spread dulce de leche all over sides of sandwich cookies. Roll in choice of sprinkles, flaked coconut, mini chips, or chopped nuts.