Alfajores: Chocolate Dipped Caramel Sandwich Cookes…
It sounds a bit over the top, but they are really as simple as can be. And the leftover dulce de leche that you’ll have is reason enough to make these cookies.
SO you start with a stack of shortbread cookies…
slather on some dulce de leche…
and dip them in chocolate…
Have you ever made dulce de leche?
There are a dozen different ways to make it, most of them using a can of sweetened condensed milk, but it’s simple enough to make from scratch by slow simmering milk and sugar together for an hour or so until a thick, rich caramel sauce appears. It lasts about a month in the fridge, but don’t let it sit there for that long. Dip apples in it. Spoon it in your coffee. Eat it out of the jar. Eat it with Peanut Butter on toast.Make sure no drop is wasted.
It’s that good. And it makes everything better.
2 sticks unsalted butter, softened
¾ cup sugar
1 egg yolk
1 ½ cups flour
½ cup cornstarch
Preheat the oven to 350. Cream the butter and sugar in a small bowl. Beat in the egg yolk, then the flour, cornstarch and the salt.
Since the dough is fairly sticky, it helps to freeze the dough for about 30 minutes, then roll it out on a lightly floured surface until it is about ¼ inch thick. Use a small jar to cut even circles. (keep in mind they will not spread much when baked).
Bake at 350 for about 8 minutes. Keep an eye on them, they can burn quickly.
Dulce de Leche
1 quart whole milk
1 ½ cups sugar
1 tsp vanilla
1/2 teaspoon baking soda
Simmer the milk and sugar in a saucepan over medium heat, stirring occasionally until the sugar is dissolved. Add the baking soda and stir. Reduce the heat to low and cook gently, uncovered. Stir occasionally and skim off any foam on the surface. Continue to cook for about an hour. Keep an eye on the temperature, if it seems to be cooking too slowly, and is not thickening and turning a caramel color, turn the heat up slightly. TO see if it is ready, slide a spoon across the bottom of the pan. If the caramel stays put, it’s ready. Stir in the vanilla.
This can be stored in jars in the fridge for about a month. Make it ahead of time and have it ready for your holiday baking.
Spread a small amount of dulce de leche in between two shortbread cookies.
When all the cookies are assembled, melt ¾ cup chocolate chips on low in a small saucepan or double broiler and dip half the cookie in chocolate. Allow to set on parchment paper.