Are you revving up for cookie baking for the holidays? I wanted to share this recipe because the cookies are simply sooooo good !
These alfajor cookies go as far back as the 8th century in the Middle East, "alaju" in arabic means stuffed or filled. Initially they were stuffed with dates or fruit preserves. When the Moors occupied Spain, they brought this recipe with them and soon the Spaniards created their own version, covered with almonds or powdered sugar, called an alfajor. When the Spaniards came to South America in the 16th century, they brought the recipes of their traditional foods and the alfajor evolved once again with stuffings such as dulce de lecce and marmalade. Most recently you can find chocolate or vegan versions.
Here's the recipe for about a dozen alfajores and about another dozen of shortbread:
+ Dulce de lecce or salted caramel (which is what I used this time) for filling
+ or Melted chocolate and dried / flaked coconut or sprinkles for decorating shortbread
In a bowl cream butter and sugar, add egg yolks, water and extracts, and mix well. Fold in dry ingredients. Once well blended, cover and refrigerate for about an hour or overnight. Preheat oven to 170° C (320° F). Line a baking sheet with parchment paper. Roll out dough with a rolling pin to an even 1/4 inch thickness. Use a cookie cutter (or small glass) to cut out round forms, about 2" in diameter. Place on cookie sheet and bake about 12-15 minutes or until firm in the middle. Do not overbake, they should not be browned or golden. Place cookies on a cooling rack. Once cooked, pipe or spread dulce de lecce or caramel on flat side of a cookie and close the sandwich with the flat side of another cookie.
For the topping, dip 1/3 of a cookie into melted chocolate. Sprinkle with coconut, colored sprinkles, nuts...
Enjoy, eveyrone !
