“This is a traditional cookie that is much loved in most Latin cultures. Alfajores (Al-fa-ho-res) are a South American type of shortbread sandwich cookie that are filled with dulce de leche (caramel filling). These delicious cookies can trace their origin back to the Moorish occupation of Andalusia, Spain and the great culinary traditions of the Mediterranean Basin. As per some Spanish culinary experts, the cookies were first composed of dried fruit preserves rolled in carefully prepared dough then rolled in an assortment of nuts or sugar.

With the Spanish conquest of the Americas came one of the greatest culinary exchanges in history. The Spaniards brought with them their foods and traditions, and it was just a matter of time before each region the American Continent developed their own style of cooking, taking a little from both the native and conquering cultures and a great deal of improvisation to create what we now known as Mexican, Peruvian, Argentinean, Chilean, Nicaraguan, Californian, or Cuban Cuisine to name just a few.

With time each region of the Americas adapted the Spanish Alfajor and made it their own. For example, in Argentina and Peru alone, there are over 15 varieties of the same basic cookie. In Nicaragua, the Alfajor is made with cornmeal, molasses, and cocoa resembling a brownie or fluffy energy bar.

Ingredients

• 1 2/3 cups unbleached all-purpose flour
• 2 1/2 cups cornstarch
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1 cup unsalted butter, softened
• 3/4 cup white sugar
• 3 egg yolks
• 1 tsp vanilla rum
• 1/2 tsp vanilla extract
• 1/2 tsp lemon extract
• 2 tsp lemon zest
• 1 (300 gm) jar dulce de leche
• 1/2 cup unsweetened shredded coconut

Direction:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Whisk together the flour, cornstarch, baking soda, and baking powder; set aside.
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Beat in the vanilla rum, vanilla extract, lemon extract, and lemon zest with the last egg. Gently fold in the flour mixture with a spoon, making crumbly dough. When the dough becomes cohesive enough, press it together into a ball with your hands. Wrap with plastic wrap and chill for 30 minutes to 1 hour.
• Roll out the dough, using as little flour as possible, about 1/4 inch thick. The dough will have an unusual consistency. Cut with a small round cookie cutter. Continue pressing the dough together, rolling it out, and cutting until you have used it all. Place cookies 1/2 inch apart on the prepared cookie sheets.
• Bake in the preheated oven until set but not browned, 7 to 10 minutes. Remove the cookies immediately to cool on a wire rack.
• Spread the underside of a cooled cookie with a teaspoon of dulce de leche, then sandwich together with another cookie until the caramel oozes out the sides. Roll the sides in the shredded coconut.

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