• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 24
    OK

    Gingersnap Alfajores

    An alfajor is a popular Latin sandwich cookie, consisting of two shortbread cookies filled with caramel dulce de leche. These gingersnap alfajores combine the traditions of the Latin American cookie with popular Christmas spices of ginger, cinnamon, nutmeg and cardamom. 
     


    Ingredients
    2/3
    cup
    unsalted butter
    1/2
    cup
    granulated sugar, plus additional for garnish
    2
    eggs
    2/3
    cup
    molasses
    1
    tablespoon
    apple cider vinegar (plus 1 teaspoon)
    4 3/4
    cups
    all purpose flour
    1
    tablespoon
    baking soda
    1
    tablespoon
    ground ginger
    1
    teaspoon
    ground cinnamon
    3/4
    teaspoon
    ground cloves
    3/4
    teaspoon
    ground cardamom
    1/2
    teaspoon
    salt
    Directions
    Preheat oven to 350F.
    Prepare dulce de leche. Set aside.
    In a mixer, beat butter and sugar, until it is light and fluffy (making sure to scrape sides frequently).
    Add eggs one at a time and beat well after each addition.
    Add molasses and vinegar slowly to avoid the mixture from separating. Sift together dry ingredients and add to creamed butter mixture just until combined.
    Wrap dough in saran wrap and roll into a 1” diameter log and chill for at least 30 minutes. Dough can be frozen at this point or kept in the refrigerator for up to 3 days before baked. Cut off 1” pieces at a time and roll into a ball and dip into excess sugar.
    Bake for about 7 to 9 minutes. Allow to cool for 20 minutes before spreading filling on bottom of one cookie and sandwiching with another.

    The base number of servings for this recipe is 24
    OK

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