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  • The base number of servings for this recipe is 18
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    Ingrid Hoffman’s Alfajores

    "My dad’s mother, Tita, made great cookies and these remind me of her alfajor," Hoffmain said. "Sometimes they are served rolled in coconut flakes, but I prefer them with a simple dusting of powdered sugar. For an extra pretty presentation, neatly stack two to three cookies on top of one another on a dessert plate. Cut a heart or flower shape out from a piece of paper and place the stencil next to cookies. Dust powdered sugar over your design, remove the paper and you have a cute added effect."

     

     

     

    Ingrid Hoffman is a cookbook author and host of Cooking Channel's Simply Delicioso.

     

     

     

     

     

     


    Ingredients
    2
    cups
    all-purpose flour, sifted, plus extra for rolling the dough
    1/4
    cup
    confectioners’ sugar, sifted, plus extra for dusting
    1/2
    teaspoon
    salt
    2
    sticks
    unsalted butter, cut into small pieces and softened
    1
    cup
    dulce de leche, at room temperature
    1/4
    teaspoon
    ground cinnamon
    1/8
    teaspoon
    ground cloves
    1
    pinch
    grated nutmeg
    Directions
    Preheat oven to 350°F.
    Line a baking sheet with parchment paper and set aside.
    Add flour, confectioner’s sugar, salt, and butter in a medium bowl and work ingredients together using your fingers or a pastry blender. If dough is too sticky add a little more flour so that you can shape the soft dough into a disc.
    Wrap dough disc in plastic wrap and refrigerate for 10 to 20 minutes.
    Sprinkle some flour onto your work surface and roll dough 1/8-inch thick. Use a 2 1/2-inch round cookie cutter to cut out cookies.
    Using a thin spatula, transfer rounds to your baking sheet. Bring dough scraps together and gently press into a ball. Flour your work surface, re-roll 1/8-inch thick and cut out more rounds.
    Bake cookies until golden and firm, about 15 to 20 minutes.
    Remove cookies and let them cool for 5 minutes before transferring them to a wire rack to cool completely.
    Place dulce de leche in a small bowl and stir in cinnamon, cloves and nutmeg. Spread about 1 1/2 teaspoons of dulce de leche on flat side of a cookie and sandwich with flat side of a second cookie.
    Place cookies on a platter and dust with powdered sugar. Serve.

    The base number of servings for this recipe is 18
    OK

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