Alfajores

Alfajores (6)

I like picking up cooking books from the library. Usually, I don’t actually make things from them, I just like to fantasize about actually making them. But when I got Alice Meidrich’s Chewy, Gooey, Crispy, Crunchy, I resolved to make at least one thing. I chose this recipe (via Candy Girl,http://www.candygirlky.com/2011/12/alfajores.html) It was good. It was really good. I of course made a chocolate spread (I just melted some chocolate chips) but Alice recommends Dulce de Leche. That, I have never made, but I hope to! Anyway you slice it, these are some really good cookies. To make the outlines on the top, you can just press a fun cookie-cutter into the shaped dough before baking. The cookies will puff, so the design won’t be completely intact, but it will still look cool!

source: Chewy, Gooey, Crispy, Crunchy, via Candy Girl

Alfajores

 

Ingredients:

2 1/4 cups (10.125 ounces) unbleached all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, very soft
1 cup (7 ounces) sugar
1 large egg
2 tablespoons brandy or rum (I substituted 1 tablespoon with vanilla)
 
Directions:
 
Line cookie sheets with parchment paper.
 
Preheat oven to 325 degrees F. Position racks in upper and lower thirds of oven.
 
Combine the flour, cream of tartar, baking soda, and salt in a medium bowl and mix together thoroughly with a whisk or fork.
 
With a large spoon in a medium mixing bowl or with a mixer, mix the butter with the sugar until smooth and well blended but not fluffy. Add the egg and brandy and mix until smooth. Add the flour mixture and mix until completely incorporated.
 
Shape heaping teaspoons of dough into 1-inch balls. (Or, on a lightly floured surface, shape dough into square and cut into 8 strips and then cut each strip into 8 pieces to make a total of 64 equal pieces. Roll each piece into a 1-inch ball.) For miniature cookies, shape level teaspoons of dough into 96 smaller balls. Place the cookies 2 inches apart on the lined or ungreased pans and flatten to about 1/2 inch thick. Bake for 14 to 16 minutes for larger cookies or 12 to 15 minutes for miniature cookies, until the edges are lightly browned. Rotate pans from top to bottom and from front to back halfway through the baking time. For line pans, set the pans or just the liners on racks to cool; for unlined pans, use a metal spatula to transfer the cookies to racks.
 
Cool the cookies completely before filling or storing.
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