Alfajores with Dulce de Leche

Dulce de Leche

• 4 cups of milk
• 2 cups of sugar
• 1 vanilla bean or 1 teaspoon pure vanilla extract
• pinch of cinnamon
• ¼ tsp. baking soda

Alfajores

• ½ cup (1 stick) unsalted butter, softened
• ¼ cup confectioner’ sugar , plus more for sifting
• 2 large egg yolks
• 1 Tbs. grated lemon zest
• ½ tsp. vanilla extract
• 2 cups all-purpose flour, or more if needed
• 1 tsp. baking powder
• 1 cup dulce de leche
• finely grated dried coconut (optional)

Dulce de leche: In a heavy 4-quart saucepan mix together the milk, sugar, vanilla bean (if using), and baking soda and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally with a wooden spoon to prevent sticking. As it begins to thicken, stir constantly and cook until caramel-colored and very thick that you can see the bottom of the pan as you stir; this will take about 1 hour. If using vanilla extract, add it at this point. Remove from heat and let cool. Cover and refrigerate.

Alfajores: In a large mixing bowl, cream together the butter and confectioners sugar until smooth. Beat in the egg yolks. Add the zest and vanilla extract and mix well. Sift the flour and baking powder, then mix into the butter mixture to make a dough that is soft but not runny, it is too soft, add some more flour. Form into a bowl, cover with plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 350F. Grease a large cookie sheet.

On a lightly floured work surface, roll the dough out to 1/8 inch thick and cut into 1 ½ -inch rounds. Place on the prepared cookie sheet and bake until set, about 10 minutes; the cookies should not color at all.

Remove from the sheet and let cool on wire racks. Spread one cookie with dulce de leche and press a cookie on top. If desired, spread dulce de leche around the sides of the cookie and roll in the grated coconut. Or just sift confectioner’s sugar on top.

Repeat with the remaining cookies and dulce de leche.

(Makes about 24 alfajores)

Penelope Alzamora