• Prep Time
    45 Mins
  • Cook Time
    0 Mins
  • Total Time
    45 Mins
  • The base number of servings for this recipe is 6
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    Peppermint Crunch Alfajores

    Peppermint Crunch Alfajores

    Whether you love the crunch of peppermint candy or are looking for a way to use those leftover candy canes, Peppermint Crunch Alfajores are the answer. A fluffy butter and peppermint filling with a touch of red food coloring is decorative and decadent.


    Ingredients
    2
    cups
    all-purpose flour plus extra for rolling
    1
    cup
    cornstarch
    1
    teaspoon
    baking powder
    1/2
    teaspoon
    baking soda
    1/8
    teaspoon
    fine salt
    1
    cup
    butter, softened
    1/2
    cup
    sugar
    1
    teaspoon
    vanilla extract
    4
    large egg yolks
    1/4
    cup
    peppermint candy, crushed, plus extra for garnish
    1/4
    cup
    heavy cream
    1
    teaspoon
    peppermint extract
    *
    red food coloring
    Directions
    Line baking sheets with parchment paper or silicone baking mat and set aside. Sift flour, cornstarch, baking powder, baking soda, and salt into a bowl.
    In a stand mixer fitted with the paddle attachment beat 1/2 cup butter, sugar, and vanilla until fluffy. Add egg yolks one at a time until fully incorporated.
    Alternate between adding flour and peppermint candy to wet mixture while beating on medium-low speed. If dough appears dry, add cream 1 tablespoon at a time until dough is soft. Divide into two pieces, cover, and chill for 1 hour.
    Preheat oven to 325F. While dough is chilling, make the filling. Using the whisk attachment on a stand mixer with a clean bowl whip remaining butter, 2 tablespoons cream, and peppermint extract on medium-low speed.
    Once cream is fluffy, add red food coloring one drop at a time until desired red is achieved. Chill until ready to use.
    Working with one piece of dough at a time, roll to 1/4-inch thick on a well floured surface. Using a 2 1/2-inch circular cookie cutter, cut rounds and transfer to baking sheets. Repeat with remaining dough.
    Bake cookies for 15 minutes. Transfer cookies to cooling rack and cool completely.
    Pair each cookie with another that is a similar shape and size. Add 1 tablespoon filling to the flat side of each cookie, then sandwich together. Press cookies together until cream begins to pillow out of the sides.
    Smear a bit of cream on cookies and top with a little piece of peppermint candy.

    The base number of servings for this recipe is 6
    OK

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